gluten-free and lactose-free suisse

Cut the butter at room temperature, dissolve the yeast in warm milk

Combine the two sifted flours and make a well in which to place sugar, lemon, cinnamon, and salt

Then add the eggs one at a time, and finally the butter

Start incorporating the flour until the butter is no longer visible

Let it rise in a preheated oven, then turned off at 25°C with a cup of hot water to create steam and covered with a "steamed" dome (i.e., passed over the steam of the pot) for 2 hours

Once doubled in volume, roll out the dough into a rectangle 4mm thick and fill with cream and chips

Roll up along the long side, place in a pan, and let rise again for 30 minutes

Brush the surface with 1 egg yolk beaten with tablespoons of milk and bake at 180°C for 35 minutes

Once cooked, brush with jam mixed with water