Preparation

• Boil the milk with the cinnamon stick, sugar, and lemon peel, ensuring not to include the white part to avoid bitterness.
• Let the milk infuse for approximately 20 minutes and set aside until it is lukewarm to the touch.
• When the milk is lukewarm, strain it to remove impurities. Set aside.
• In a bowl, beat the whole egg together with the lukewarm milk until well integrated.
• Place the flour in a large bowl and crumble the yeast into it by rubbing it with the flour until well distributed.
• Add the beaten eggs with the milk to the flour bowl and mix until the dough is well combined.
• Let the dough rest, covered with a cloth, for 20 minutes in a place with a temperature around 20°C.
• Beat the butter at room temperature until you obtain a soft and creamy pomade-like texture.
• Add the softened butter to the dough and knead it in the bowl to fully integrate. Continue kneading until the dough detaches from the sides of the bowl, which may take about 10-15 minutes. Note: If using a stand mixer, use the paddle attachment until well mixed, then switch to the dough hook and knead for about 12 minutes (6 minutes at low speed and 6 minutes at medium speed) until it detaches from the sides.
• If the dough does not detach from the sides of the bowl, let it rest for 5 minutes and then knead for 5 more minutes. Repeat this cycle of resting and kneading until it detaches from the sides but still sticks to the bottom of the bowl.
• When the dough no longer sticks to the sides of the bowl, pour it onto a lightly floured surface and stretch it with the palms of your hands to the sides; then, roll it over itself until it forms a ball.
• Now combine kneading using the Bertinet method with the stretching technique mentioned earlier:
• Grasp the ball from the center and from underneath with both hands, and stretch it towards you while lifting it off the surface.
• Allow the dough to elongate and then fold the part you are holding over the part that remains stretched on the surface, forming a ball again.
• Repeat this process a few times until the ball remains firm and elastic.
• Allow the dough to rest at room temperature in a large bowl lightly greased with oil, and cover it with a cloth for 60 minutes, or until it doubles in size.
• Once it has rested, proceed to shape the dough into a ring.
• Line a baking tray with parchment paper and lightly grease it with some butter to prevent sticking.
• Transfer the dough directly onto the parchment paper on the prepared tray.
• Drizzle a few drops of oil in the center of the dough and, using your hands, make a hole in the middle by gently stretching the dough towards the edges. Continue enlarging the hole until reaching an approximate diameter of 30 cm. If it contracts, let it rest for a few minutes and repeat the process.
• Brush the tortell with egg yolk slightly diluted in a bit of water or milk to give it shine.
• Optional: Place whole hard-boiled eggs with the shell distributed on top of the tortell as decoration.
• Leave it to ferment covered with a damp cloth for 60 minutes until it doubles in volume again.
• When there are about 35 minutes left before baking, preheat the oven to 180ºC.
• Brush the tortell again with egg yolk before placing it in the oven to achieve a golden finish.