Dissolve in a bawl the yeast with the warm milk, pour the sugar in, mix and add the flour.
Make the dough and allow to stand until attaining the double of its volume, A part, mix flour and salt with Fainalind and sift both things on a table or board. Form a crown and put in the centre of it the eggs, the butter, the bun, the honey, the sugar, vanilla extract and the lemon grated peel. Mix while adding the crown gradually. Knead and then put in a polyethylene bag. Allow to leaven. Then, make croissants and danish rolls of different forms. Place them on a buttered and floured tray, separating one from the other. Allow to leaven and spread with the beaten egg.
Bake in pre- heated oven , at medium temperature for about 30 minutes.
