Procedure:
Mix flours with eggs, lard, lemon juice, salt, add the yeast reconstituted with 1 dl of tepid water and sugar.
Shape into buns and let rise for about 2 hours, brush with milk, sprinkle with sugar and cook at 160°C for about 30 minutes.
Invented and elaborated by Luciana Tomas – Agritur Dalaip dei Pape – Val Canali
