First make the dough mixure. In a bowl, put the yeast, 1 tsp. sugar, 4 tbsp. flour and enough milk to make a doughly mixture, cover with a cloth and leave in a warm place (25-5 deg C)
Sift the flour into a bowl keeping in warm. Make a hole in the middle of the flour and pour in the yeast mixture. Cover with flour. Melt the butter and gradually add to the flour and yeast warm the remainder of the milk and add to mixture alongwith the salt and eggs. Mix well and knead until smooth – some bubbles should occur.
Return to bowl and leave to rise
Make the filling by heating the sugar, milk and lemon peel together until a syrup is formed, add the chopped nuts and allow to cool
Roll out the dough onto an oblong, spread with the filling and roll up lengthwise. Glaze the top with beaten egg
Lift onto a greased baking tray and leave to rise again for a few minutes
Bake in a moderately hot oven at 190 C until golden brown
Sprinkle with sugar before serving
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.