The first step is to dissolve the brewer's yeast in a little warm water. While the yeast is melting, prepare a fountain with flour on a wooden shelf and add the eggs, olive oil, sugar, butter, grated lemon peel, salt and melted yeast to order. At this point you need to start kneading, pulling the dough a lot, then let rise at least an hour, then mold the michette giving the dough an elliptical shape, about four centimeters long and two wide, and place them in a pan - in which you must put a little bit of oil - distant from each other. This is to prevent it from sticking with the second leavening, which must also last one hour. When they have approximately doubled their volume, put them in the oven and let them cook until golden, then moisten the top and sprinkle with the remaining sugar.
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