Make the dough: dissolve in warm milk yeast, add 1 tsp sugar and 1 tbsp flour. Stir and leave in a warm place for 1 hour. The mass must be increased two times. Then add the eggs, melted butter, remaining sugar, a pinch of salt and lemon zest. Stir and pour the flour, it should be enough so that the dough was soft and had come off on the hands. Put the dough in the bowl, close and leave for an hour until the dough has doubled in size. Coming up the dough roll out to a thickness of 7 mm, sprinkle a thin layer of sugar and turn the roulade. Cut the roll slices thickness of 1 cm Put the slices on a baking tray, greased (you can put parchment). On each circle put a teaspoon of jam and sprinkle with almond petals. Leave the curls for 20 minutes for proofing.

Bake in a preheated to 180*C oven until Browning. I have baked 15 minutes.