Limoncini

Cut the butter and let it soften.

Dissolve the yeast in warm milk and softened butter.

Add sugar and stir.

Add the other dough ingredients and knead for a few minutes until you have a soft dough.

Cover the dough and let it rise for about an hour.

Meanwhile, grate the skin of the lemons.

Add sugar and mix.

Store the stuffing in a dry place.

Roll out the dough to 1 or 2 a rectangles about 3 mm thick.

Spread the stuffing on all the surface of the dough.

Roll up the rectangle(s) tightly.

Cut the rolls in slices about 1 cm thick.

Lay them on baking paper in an oven tray.

Let them rise again for another hour.

Preheat the oven to 180 °C.

Cook for about 20 minutes.