For the dough:

5 eggs

3 tbsp of sugar

100 ml of whole milk

8 g of yeast (or 100 g of sourdough) 

300 g of flour 

100 g of butter

1 pinch of salt 

For the syrup: 

1 liter of water 

380 g of sugar 

280 ml of rum 

Directions:

1. Mix eggs, sugar, milk and yeast in a food processor.

2. Add in flour and continue mixing. 

3. Cut the butter (at room temperature) in pieces and add one piece at the time to the dough. When it’s completely absorbed, add in a pinch of salt. 

4. Pour the dough on a plain surface and knead with the hands covered in butter, then fold the dough. 

5. Move the dough  in a buttered mold, then cover with some saran wrap or a wet cloth. 

6. Let rise until it doubles its size. 

7. Bake in a pre-heated oven at 180 degrees for 20-25 minutes. 

8. When cold wet it with the syrup.