Pour the warm milk into a bowl and crumble in the fresh yeast, dissolving it with a spoon. Add 3 tbsp of flour, mix, and set aside.

In a deep bowl, combine the eggs and sugar and whisk by hand. Add the melted butter and mix.

Pour the milk-yeast mixture into the egg mixture and stir. Add half of the flour and mix with a spoon into a thick batter - the consistency of thick sour cream.

Gradually adding the remaining flour, knead the dough by hand. Knead for a long time, about 7-10 minutes. Gather into a ball and leave in a warm place for an hour to rise.

Punch down the risen dough, add the chopped walnuts, and pour in the lemon essence. Knead well again by hand, gather into a ball, and leave in a warm place for a second rise.

While the dough rises, prepare the pans: I use small metal muffin tins and grease each one with vegetable oil.

Divide the well-risen dough among the pans, filling almost to the top.

Bake first for 10 minutes at 100C, then increase the temperature to 180C and bake for another 20 minutes. Let the finished mini breads cool and remove from the pans.

Whip the egg white, gradually adding the powdered sugar 1 tbsp at a time. Bring to the desired consistency and add the lemon juice at the very end.

If you like, tint with powdered food coloring - mine turned out peach-colored. Cover the cooled mini breads with glaze and decorate with confectionery decorations. Bon appetit!