In a pot, combine the flour and milk together. Set over medium low heat and whisk. Cook while stirring until the mix thickens into a paste. Remove from heat and set aside.

In the bowl of a stand mixer set the yeast, warm water and 1 tsp granulated sugar. Stir it and then let it sit to foam.

Measure the flour over the yeast - if you are using cups, measure the flour by shaking it over the measuring cup and scrape off the top (this is to prevent over-measuring the flour).

Add the rest of the dough ingredients, including the roux, and affix the dough hook to the machine. Knead on low until the dough comes together in a shaggy ball.

Oil a bowl then set the dough in it. Turn the dough a few times to cover it in the oil then cover and let rise for 2-3 hours, until almost doubled in size.

While the dough is rising, melt the butter for the filling and zest another lemon into it. Leave this aside for a few hours as well, it helps get that lemon flavor into the butter.

Once doubled, flour a countertop and place the dough on top. Divide the dough in half and oil two loaf pans.

Roll out one of the doughs into a long rectangle, the short side should be as wide as your loaf pan. Remelt the butter then use a pastry brush to spread it all over the dough. Sprinkle a thin layer of sugar on top (about 2 tablespoons).

Slice the dough in half so you have two skinny rectangles. Slice each of those into strips as pictured. Stack the strips then slice the stack in half. Place them, wide side up into the prepared loaf pan.

Repeat the process with the other dough.

Let the dough rise for another hour at room temp, covering it with a tea towel. It’s ready to bake when pressed and it leaves an indentation (if it springs back it needs more time).

Preheat the oven to 350 F.

Sprinkle some granulated sugar on top of the dough.

Bake the loaves for about 45 minutes, until a thermometer poked into the center registers 190 F.

When the loaves come out, if you still have some melted butter leftover you can brush it over the tops.