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1
Quickly combine the flour, the yeast, and the milk in a small bowl and let it rise until it has doubled in size, approximately 1 hour.
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2
Dissolve the yeast starter in a bowl with the water, add the egg yolks and blend well.
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3
Add the flour, sugar, salt, and the grated lemon peel, knead together and add the butter.
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4
Knead vigorously for 8 to 10 minutes until the dough no longer sticks to the sides of the bowl. The dough will be soft, it is not necessary to add more flour.
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5
Place the dough in a bowl greased with butter and let it rise for approximately 1 hour.
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6
Place the dough on the work surface and knead it briefly; cut it into 16 pieces and shape the pieces into 16 balls. Dip each ball in the melted butter and place them inside a 26 centimeter cake pan, cover the pan and let the dough rise for approximately 30 minutes.
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7
Bake in a preheated oven at 200C for 30 minutes.
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8
Remove the pan from the oven, let cool slightly and brush them with the icing while warm.
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9
Beat the powdered sugar with the egg whites and the rum in a bowl, the mixture should be thick. Add more powdered sugar if the icing is too thin, if it is too thick, add a few drops of rum.
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10
Let the icing set and serve.
