Cuzzupe di Pasqua - part 3 of 3

This old, yet original Easter recipe calls for eggs wrapped in dough. This is my quick “Cuzzupa” version and you can make it in less than 6 hours.
INGREDIENTS
500 grams all-purpose flour
15 grams fresh yeast (5 grams dry active yeast)
120 grams of sugar
120 grams lard
50 gr water
50 grams Sambuca
1/2 lemon zest, grated
2 eggs (large)
1 pinch of salt
Preparation
Begin by preparing the starter (biga in Italian), which will improve the leavening of the dough. To make the starter, mix together 150 grams of the flour, yeast, and water in a bowl. Mix until smooth and uniform. Then shape the starter into a ring and, to make it rise quickly, place it in the bottom of a bowl of warm water (40 degrees) so that it is completely covered.
FULL RECIPE - CLICK THE FOLLOWING LINK
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