Traditional Tyrolean Kiachl with Lingonberries

Warm the whole milk in a small pot until lukewarm and gently melt the unsalted butter in it. In a mixing bowl, combine the smooth wheat flour with the dry yeast, granulated sugar, a pinch of fine salt, and a little finely grated organic lemon zest.

Add the lukewarm milk-butter mixture, the eggs, and the splash of rum to the flour. Beat vigorously with the dough hooks of a mixer or food processor for at least 8–10 minutes until a silky dough forms that comes away cleanly from the sides of the bowl and forms slight bubbles.

Shape the dough into a ball, cover with a clean cloth, and let rest in a warm, draft-free place for about 50–60 minutes until its volume has doubled.