Bolos lêvedos

Step 1: Stir ¼ oz fast-action dried yeast into ¾ cup whole milk. In a large bowl mix 1 ⅛ lb strong white bread flour, 4 oz sugar, ½ tsp salt and 1 tbsp lemon zest.

Step 2: Add the milk, 3 eggs and 2 ⅛ oz butter and beat with a wooden spoon or a mixer with a dough hook for 8–10 minutes, until the very soft dough turns smooth and elastic and starts to come away from the bowl.

Step 3: Cover and leave in a warm place for 2 hours, until doubled and full of bubbles.

Step 4: Rub your hands with 1 tbsp sunflower oil. Divide the dough into 10 pieces, roll each into a ball and flatten into a disc about 10 cm wide and 2 cm thick. Set on a floured tray, cover and leave for 45 minutes, until puffy.

Step 5: Heat a heavy frying pan or griddle over a low heat, without oil. Cook 3 or 4 at a time for 6–8 minutes a side, until deep golden on both faces and they feel light and spring back when pressed. A common mistake is cooking them on a high heat: the outsides brown in minutes but the middles stay raw.

Step 6: Cool on a rack. Eat the same day, or split and toast them later in the week.