- Cream the yeast with milk, 1 tsp sugar and 2 tbsp flour until form smooth mixture. Let stand for 20 minutes.
- Add remaining flour into a small bowl, remaining sugar, egg, lemon rind and yeast mixture. Mix to form a soft dough. Place dough on floured board and knead until smooth. Shape into a ball and place in a bowl, cover with greased plastic wrap and leave in a warm place to rise for 30 minutes.
- Divide dough in half, shape each half into a ball. Place in a lightly greased 6 inches round cake tins. Let rise in a warm place for 30 minutes then coat with egg glaze.
- Bake for 15 minutes until very golden brown. Remove from baking and let cool on a wire rack.