200g  A. bread flour
100g  A. cake Flour
160ml  A. milk
4g  A. salt
40g  A. sugar
40g  A. egg
40g  A. butter
4g  A. dry yeast
1 can  DLA Bakers Cream Lemon
100g  DLA Nappage Glaze Apricot
100ml  water
1pc  lemon
mint leaves and confectioners' sugar (for decoration)

1. Making the dough: Put all A. ingredients in a bread maker and let it ferment until the first fermentation.

*If kneading by hand, add the butter after mixing all A. ingredients except butter, and knead well. Place in a bowl, cover with plastic wrap, and ferment at 30°C for 60 minutes.
2. When the fermentation is over, take it out and put it on a dusted with flour. Roll it into 8 equal parts and let it rest for 10 minutes.

3. Arrange them on a baking sheet lined with baking paper and let rise for about 30 minutes at 35°C.

4. Press the center of the dough with your finger to make an indentation and add 1 tablespoon of DLA Bakers Cream Lemon.

5. Bake in an oven preheated to 190°C degrees for 13-14 minutes.

6. Pipe more DLA Bakers Cream Lemon into the breads and put a slice of lemon on top.

7. Add 100ml of water to 100g of DLA Nappage Glaze Apricot and heat to dissolve. Brush the glaze over the lemon. Dust with powdered sugar and decorate with mint leaves. Enjoy!