Activate the yeast: Dissolve fresh yeast in a little warm milk. Dry yeast can be mixed directly with the flour.
Mix ingredients: In a large bowl, combine flour, sugar, lemon zest, and vanilla seeds. Make a well in the center and add eggs and activated yeast.
Knead: Mix with a fork, then add butter in pieces and salt. Knead until smooth and elastic (a mixer with a hook works well).
First rise: Form the dough into a ball, place in a floured bowl, cover, and let rise in a warm place for ~2 hours, until doubled.
2. Prepare the Custard
Heat milk: In a saucepan, heat milk with lemon zest and vanilla—do not boil.
Mix eggs and starch: In a separate bowl, beat eggs with sugar, flour, and corn starch until smooth.
Combine: Slowly pour hot milk into the egg mixture, stirring constantly.
Cook: Return to the saucepan and cook over medium heat, stirring until thickened. Cover with cling film touching the surface to prevent a skin and let cool.
3. Assemble the Rolls
Roll out dough: After rising, deflate dough and roll into a 40×50 cm rectangle.
Add filling: Spread custard over dough, leaving a 2 cm border. Sprinkle raisins on top.
Roll and cut: Roll dough tightly from the long side into a cylinder, then cut into 3–4 cm slices.
Arrange: Place slices on a baking sheet lined with parchment, leaving space for expansion.
4. Second Rise and Baking
Second rise: Cover rolls and let rise for 1 hour.
Preheat oven: 180°C (static) or 160°C (fan assisted).
Bake: 20–25 minutes until golden. Test with a toothpick—it should come out clean.
5. Cool and Serve
Cool: Transfer rolls to a wire rack.
Decorate: Dust with powdered sugar, if desired.
