First prepare the brioche dough: put the flour in a bowl and pour the sugar, egg and yeast in the center.
Start working, then add milk, butter and salt and knead until it is tightly tied (it will take at least 15 minutes).
Cover the bowl with a clean cloth and let it rest in a warm place for at least 2 hours or until it has doubled in volume.

In the meantime, start preparing the shortcrust pastry: add flour, butter, sugar, egg, vanilla and lemon zest in a bowl and work quickly until you obtain a homogeneous dough, then wrap it with cling film and let it rest in the fridge for 1 hour.

When the brioche has doubled and the pastry has rested long enough, take them both.
Divide the brioche dough into 8 loaves of about 75 g each and pirlateli to create well-rounded balls.
Roll out the shortcrust pastry and cut 8 10-12 cm discs.

Wrap each croissant with a pastry disk, sealing it well on the bottom.
As they are ready, place the croissants on the baking tray lined with parchment paper, then make the characteristic grid cuts with a sharp blade.

Pass the top in granulated sugar, then cook for about 15 minutes or until golden brown in a preheated convection oven at 170 ° C.

Your melonpans are ready, let them cool completely before serving.