Place in a bowl and leave to foam.
I mix in a bowl the yolks with the starch, the vanilla essence and 3 tbsp. milk*. I reserve.
Now we place the sugar with the milk and the lemon peel in a saucepan over the fire. Mix to dissolve the sugar and before it boils, remove it from the heat.
I remove the lemon peel and add the mixture of yolks, starch and milk * that I previously reserved and mix with the mixer while doing this step (we do this to equalize temperatures). I dump this in the saucepan and bring it back to the fire, at this time I DO NOT MOVE FROM THE SIDE and I mix all the time to avoid lumps! I have to beat until thickened.
I remove from the heat and place a film in contact, separators or cut a bag, to prevent a hard film from forming on top of the pastry maker and let it cool.
I place all the dry ones in a bowl together with the butter and make a sandblasting, then I add all the liquids and the already activated yeast. I mix well until everything is well integrated. I place it in the mold and let it rise (You have to let it rise 1/4 more than the original dimension of the thread. Each environment is different, a cooler environment will take longer. But as a reference between 20 and 30 min, no more) . Before taking to the oven I decorate the top with the pastry maker.
Cook in the oven at 180 ° for about 30 min.
I remove from the oven and let the temperature drop to unmold and decorate.