Ingredients:

• 12 Eggs
• 750gr Sugar
• 2.5kg Flour
• 70g fresh baker’s yeast
• 2,5dl Milk
• 2dl Olive Oil
• 1 Glass of Brandy
• 1 teaspoon of Cinnamon
• 1/2 dessert spoon of Fennel
• Salt to taste
• Zest of a lemon
• 1 Egg

Preparation:

Start by beating the eggs with the sugar.

Then add the yeast dissolved in a little hot water, milk, olive oil, brandy, salt, cinnamon and fennel.

Add the previous preparation to a large pan and heat over low heat. Remove from the heat and gradually add the flour.

Knead the dough until bubbles form. Then cover well with a cloth and leave to rise for around 6 hours.

After proving, stretch the dough and shape the cakes. On a tray, place the cakes three fingers apart on parchment paper.

I let them take about 3/4 hours. Then make a cross, brush with egg and bake at 180 degrees for about 1 hour.