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Export 11 ingredients for grocery delivery
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.
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.
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).
While the dough is resting, in a medium bowl mix all the ingredients for the coconut crust.
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.
Add the coconut crust on top of each bread, being careful not to flatten the rolls.
Bake for 25 to 30 minutes or until golden brown.
Allow to cool completely before sprinkling with icing sugar.