First of all, melt the yeast in the milk at room temperature.
Put the flour in a bowl and add the yeast dissolved in the milk in the center and start to mix, then add the other ingredients (sugar, salt, butter pieces, grated lemon peel and eggs) and knead until you get a homogeneous and strung dough.
Cover the bowl with plastic wrap without letting it touch the dough and let it rise for 1 hour.
Meanwhile, prepare the cream for the peeling by working the butter slightly softened with the sugar.
Take back the dough, deflate it and roll it into a 2-3 mm thick rectangular layer.
Spread half of the cream on a third of the pastry, fold the dough on itself to cover the cream, then spread the remaining cream on the last third of puff pastry and fold again the dough to cover the cream.
With the rolling pin roll out the rectangle of dough so created and fold it in half and again in half to form a square.
Flatten again with a rolling pin to create a long and thin rectangle and cut the dough into 24 strips of about 2 cm.
Twist each strip on itself, then cross the strips 2 to 2 to form the ribbons.
As they are ready, place the briochines on a baking sheet lined with parchment paper.
Leave to rise for another hour, then bake at 180 ° C in a preheated oven and cook for about 15 minutes or until they are golden brown.
If you want, before cooking you can brush milk and sprinkle with sugar.
Your homemade ribbons are ready, let them at least warm up before serving them.
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