½ kg flour
1 fresh yeast
½ l warm milk
2 eggs + 1 egg yolk
70 g sugar
20 g vanilla sugar
a pinch of salt
1 large tbsp rum
120 g butter, softened
Crumble the yeast in a cup. Add a small amount of flour and warm milk. Cover with a saucer and leave for a few minutes to rise.
Sift the remaining flour. Add the yeast and mix well.
Beat the eggs with sugar, vanilla sugar and salt. Add to the flour. Add the rum and beat the dough well.
You can use a wooden spoon or a mixer with a dough hook.
Finally, add the melted butter and beat again until uniform.
Cover the bowl with plastic foil and leave in a warm place for 30 minutes to rise.
When doubled in size, divide into 4. Form four balls and arrange on a round tin (lined with a sheet of parchment paper).
Cover with plastic foil and leave to rise.
Preheat the oven to 190 ºC. Brush the cakes with beaten egg yolk and bake for 30-40 minutes.