Craquelins

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in warm milk with a teaspoon of the granulated sugar. Let it sit for 10 minutes until foamy. Add the yeast mixture, egg, vanilla extract, and remaining granulated sugar to the flour. Mix until combined.
2. Knead the dough
   Add the softened butter to the dough and knead for about 10 minutes until smooth and elastic. The dough should be soft but not sticky. If it's too sticky, add a little more flour. If it's too dry, add a tablespoon of milk.
3. First rise
   Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Add the sugar pearls
   After the first rise, gently deflate the dough. Fold in the pearl sugar and lemon zest, distributing them evenly throughout the dough without crushing the sugar pearls.
5. Shape and second rise
   Shape the dough into a round loaf or place it in a greased 9-inch round cake pan. Cover and let it rise again for about 45 minutes until puffy and nearly doubled in size.
6. Bake the craquelins
   Preheat the oven to 375°F (190°C). Brush the top of the dough with milk. Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F (88°C). If the top is browning too quickly, cover it loosely with aluminum foil.
7. Cool and serve
   Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing. The sugar pearls will have melted in places, creating pockets of sweetness and a caramelized, crackly crust that gives the bread its name.