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1
Add the strong bread flour and cake flour to a bowl.
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2
Add the yeast and sugar to the part of the bowl nearest to you and the salt at the back.
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3
Measure out the milk and margarine.
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4
Heat the milk to body temperature (room temperature is also ok if it's summer).
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5
Add the milk to the mixture on top of the yeast and blend a little with your fingers.
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6
(Adjust the amount of milk if it looks like it is going to be too much or too little).
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7
When fully mixed, turn the dough out onto the work surface and knead with the palms of your hands (pressing in a forward motion).
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8
Knead for 10 minutes and when a thin film begins to form, add the margarine.
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9
It won't combine well at first, but with a bit of effort everything should start to come together.
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10
Knead until the dough becomes a little glazed, gather into a large ball and placed it seam-down back in the bowl.
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11
Cover the bowl in cling wrap and a damp cloth and prove inside an oven heated to 35C for 40 minutes The dough should double in size.
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12
Take the dough out of the bowl and punch down.
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13
Split the dough into 8 equal pieces and form each piece into a ball.
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14
Cover with cling wrap or a bowl and leave to rest for 20 minutes (15 minutes if it's summer time).
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15
Once rested, roll the dough into oblong oval shapes whilst getting rid of any excess gas and roll it up away from you.
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16
Make sure they don't become too wide though.
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17
Once rolled, firmly seal all of the seams and form into lemon shapes.
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18
Line them up on a baking tray lined with parchment paper, leaving plenty of space between each one.
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19
Leave to prove for a second time in the oven for 30 minutes at 40C.
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20
Once proved, heat the oven up to 180C.
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21
Whilst the oven is heating up, score each one, put some margarine on the top and sprinkle with plenty of sugar.
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22
Bake for 17 minutes at 180C to finish.
