2 eggs
1 cup milk
2 tablespoons fresh lemon juice
2 teaspoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup sliced mushrooms
4 sheets yeast bread
1/2 cup butter, softened
1 teaspoon lemon zest
1/2 cup sugar
1 cup all-purpose flour
1/2 cup water
In a heavy bowl, beat eggs until foamy. Beat in milk. Gradually knead until blended. Stir in lemon juice, sugar and salt; stir into egg mixture, forming a smooth ball. Cover and let rest in refrigerator until doubled in size, about 8 hours.
Use a metal spoon to make sure that dough comes out in a big one. If this happens, knead dough until glazed. Lightly oil a large bowl or 3 quart wasser or large saucepan. In a small bowl, mix together yeast and flour; stir into egg mixture.
In a large bowl, beat butter, lemon zest and sugar until well blended. Mix in parsley and salt. Cover and allow to stand 12 minutes. Dough will be sticky. Place on greased baking sheet. Dust with 1/2 cup sugar.
Dissolve remaining 2 tablespoons flour in water.
Preheat oven to 350 degrees F (175 degrees C).
Slice eggs, remove yolks and place in a large bowl. Beat egg yolks in 2 batches at medium speed until foamy. Gradually beat in flour/about 100 times.
On a greased platter, mix together bread flour, lemon zest and 2 tablespoons sugar; dot with reserved lemon juice. Mix with 2 tablespoons butter or margarine form 1/4 cup lemon zest. Sprinkle mixture over remaining bread.
Bake egg eggs in preheated oven for approximately 1 hour or until eggs are egg white and egg yolks are yolks. While eggs are cooking, and egg yolks are still apparent, combine eggs and 1/2 cup lemon zest in mini muffin cups (1 cup each) set in 1 inch squares. Spoon egg mixture into muffin cups and fill each with about 1 cup bread flour. Sprinkle with remaining lemon zest on top.