Bread of God
20 g of baker’s yeast (fresh)
3.5 dl warm milk
625g of fine flour unleavened cakes
1 pinch of cinnamon (optional)
2 tablespoons rum (optional)
zest of 1/2 lemon peel
100g grated coconut
candied cherries to decorate (optional)
salt, flour and powdered sugar q.s.
Dissolve yeast in warm milk 0.5 dl. Put 125g of flour in a bowl and make a well in center. Inside, place the yeast diluted and two eggs. Mix everything well and let rise until volume increases.
Place the remaining flour in another bowl, open a cavity in the center and add the softened butter and 125g sugar. Add a pinch of salt, rum, lemon zest and ground with the already prepared baking leavened and above (we call sponge). Knead well, go joined the remaining milk and let rise until double in volume.
Line a baking tray with parchment paper.
Make balls of dough with about 80g each and put them on the board. Let the baking again until they grow a little longer book. Turn the oven to 180 °.
Separately, mix the coconut with the sugar and the remaining eggs (3). Stir well and pour a little of the preparation over each ball. If you want to put the icing on the cake, it is here that should do it. Take the middle of the oven already pre-heated for about 35 minutes. Remove and sprinkle them with powdered sugar