Ring Cakes, or Buccellati (I)

Ingredients

• 1700 g finest flour
• 300 g sugar
• 200 g bread starter (leaven)
• 150 g butter
• 50 g lard
• 4 dl milk
• 2 dl Marsala
• 2 spoonfuls rum
• 6 eggs
• 1 tsp bicarbonate of soda
• 1 pinch salt
• lemon zest

Instructions

1. Dissolve the leaven in half the milk with enough flour to form a small loaf; bury it in flour and let it rise 8-10 hours in a warm, draught-free spot.
2. Break it down, remake larger with the rest of the milk and flour, and let it rise fully again.
3. Knead in the remaining flour and all ingredients vigorously to a uniform dough.
4. Shape well-spaced rings on greased, floured pans; let rise until swollen but not over-proved.
5. Score the surface, glaze with egg, scatter coarse crushed sugar, and bake in a moderate oven.