Place the flour in a bowl and add the sugar, salt and butter.
Dissolve the yeast in the lukewarm milk (max. temp. 37 C); add the eggs and mix into the bowl.
Add the sultana raisins and grated lemon peel.
Knead the dough until it is smooth. Allow to rise to twice its size for about 1-2 hours.
Divide the dough into two equal parts. Shape into two even sized rolls and place each one in a 30cm long cake form.
Let rise for 20 minutes.
Brush the surface with the egg and them form a criss cross pattern with a pair of scissors.
Bake the Taillaules for 40 minutes @ 200 Celsius.