Mix together all ingredients for bread dough then knead until gluten is fully developed.

Divide dough into balls weighing about 100 grams each.

Roll out each portion of dough into a triangle.

Brush with butter then roll as in jelly roll to form crescent.

Cover and let rise until light.

Brush tops with melted butter.

Bake at 375ºF / 190ºC until golden brown.

Remove from pan. Cool.

Mix together prepared buttercream icing, lemon juice and lemon rind to taste.

Spread mixture on top of bread.

Roll in almond flakes.