Pour ¼ garnets flour and a little salt into a stoneware bowl and add 3 egg yolks, 1 egg, ¼ glass sugar, and the zest from ½ lemon. Mix everything thoroughly, add 2 spoons yeast, and enough cold milk to make a dough thick enough for buns. Knead thoroughly until the dough begins to form blisters and let it rise slightly, but not in a warm place. While the dough is rising, prepare ½ lb butter, washed and squeezed dry, and set it in a cold place. When the dough has risen, turn it out onto the table, roll it out into a circle, and place on top a circle of butter half as large as the circle of dough. Fold over the dough**, roll it out, and gather it up again. Repeat 3 times. After rolling it out the third time, cut the dough into various shapes and let them rise on a baking sheet. Paint with egg, sprinkle with almonds, or place jam in the middle. Do all this in a cold place and transfer the pastries directly from the cold into a hot oven.
Krendels may be made from this dough as follows: Cut the dough into long strips, twist pairs of them, and seal into a kind of krendel, etc.