Put the flour, salt,
sugar and orange peel upon the pastry board. Dissolve the yeast in
20cl of water and pour it in the middle of the flour. Add the eggs
and, straight after, the softened butter. To obtain a springy,
flexible dough it has to be kneaded for about 20 minutes. Make
the dough into a ball-shape and leave it to rest, covered by a cloth.
Two hours later,
divide the dough into two and roll them out onto a floured board,
giving them a long and narrow shape. Moisten the ends with a brush
and shape them into two rings, closing them together.
Cut the outer
border of the dough to form six points, brush with egg yolk, then
leave it to rise for an hour. Cook it in a preheated oven at
180°C/350°F for 20 minutes.