Whisk the eggs and sugar, then add a mixture of yeast and milk.
Flavor with lemon zest and vanilla.
Now gradually incorporate the flour and salt.
Cover the dough and let rest for 30 minutes.
Mix the dough for another 5 minutes, then cover and let rise until doubled in volume.
Roll out the dough and cut it into strips: approximately 100 g each.
Wrap strips of dough around greased tubes.
Place in a baking tray covered with parchment paper, brush with oil and leave to rise for another hour.
Bake at 170° for approximately 15-20 minutes.
Once cold, remove the tubes and stuff with custard.
Decorate with powdered sugar.
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