1 cup butter
1 1/2 cups white sugar
2 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/8 cup vegetable oil
1/4 cup brown sugar
2 eggs
1/2 cup light whipping cream
1 cup milk
1 cup beer
1 cup chopped hazelnuts
1 teaspoon orange zest
1 teaspoon orange zest
Heat butter in 1/2 cup of sugar - heat mixture until just boiling. Stir in lemon zest and vanilla extract. Reduce heat to low; cook, stirring constantly, for 3 minutes. Whisk flour into brown sugar during the first turn of yeast for a crisp dough. Stir together the yeast mix and yeast cell mixture slowly into a final blend. Stir oil and brown sugar into the batter until just blended. Fold in eggs, lemon zest and lemon zest until well blended. Add brown sugar, eggs and oil; knead it into the dough. Cover and let rise in a warm place until doubled in mass, about 8 hours.
Deflate the 1/2 cup of dough, and turn it out onto a lightly floured surface. Divide the dough into 12 pieces and form into rounds. Roll the rounds into circles. Shape each circle into a 4 x 12 inch rectangle. Place on the ungreased baking sheets.
Bake in preheated oven for about 40 minutes or until a toothpick inserted into center of the loaf comes out clean. Turn onto a wire rack and cool completely. Cut into 6 pasta rounds or rolls and divide product among 4 prepared dish towels. When cooled, refrigerate the leftovers refrigerated. Serve warm or cold.
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