Step 1

In a large bowl, add milk, 2 tablespoons sugar, water, and yeast. Mix and let stand for 5 minutes. Add eggs, rum, vanilla, the rest of the sugar 1/4 cup, and lemon zest to this.

Step 2

Using an electric mixer, beat the liquid mixture for 3 minutes plus one cup of flour. Add the rest of the flour and salt. Mix with a wooden, and put the dough on a flat surface and start kneading.

Step 3

Add the butter and continue kneading. Knead for 10 minutes. Grease a large bowl and put the dough. Cover with a cloth and let rest for 1 hour (if it is summer) or 1 hour and 45 minutes (in the winter).

Step 4

While the dough is resting, in a medium bowl mix all the ingredients for the coconut crust.

Step 5

Divide the dough into 10 equal portions, about 90 g each, and form round buns. Put them in a greased tray and brush with the beaten egg. Let stand for 45 minutes. Heat the oven to 180 C / 350 F.

Step 6

Add the coconut crust on top of each bread, being careful not to flatten the rolls.

Step 7

Bake for 25 to 30 minutes or until golden brown.

Step 8

Allow to cool completely before sprinkling with icing sugar.