How to make
Dissolve the yeast in the slightly warmed milk with a spoonful of the sugar. Cover it and let it activate in a warm place for about 7-8 minutes.
Sift the flour in two parts into a deep bowl and make a well in which you need to pour a small part of the melted lard (I measured it in liquid state, so I wrote it in milliliters), the ouzo, the sugar and the yeast. Knead the dough, gradually adding fat a little at a time until more than half is used up.
Transfer it onto a lightly floured surface and knead continuously until an elastic, soft and pleasant dough is obtained. Shape it into a ball, grease it again and leave it to rise in a warm place for 1 hour or until it has doubled in size.
Knead the dough briefly and roll it out into a thin crust. Grease it generously with butter, sprinkle it with brown sugar and roll it up into a roll. Bring the edges together to form a ring and place it in a 23cm diameter baking pan lined with baking paper. Put a small refractory bowl in the middle so that the hole will not disappear when it rises and so that the ring shape will not be ruined. Make transverse slits with kitchen scissors without reaching the base. Cover it again and keep it in a warm place for about 40-50 minutes.
If you have any lard left, spread it gently without pressing down on the already risen ring, sprinkle with a little more brown sugar and place in a 360°F (180°C) oven - top and bottom heating resistor without fan. Bake for about 30 minutes and check with a toothpick, if necessary finish off baking until the toothpick comes out dry. If the crust is already quite browned and you think that the inside is not fully baked, cover it with aluminum foil until it is completely ready.
After removing it from the oven, wait a few minutes and remove it from the tray - this will be easy if you have used baking paper, otherwise wait for it to cool completely, otherwise there is a risk of it breaking. Cool it on a wire rack and sprinkle it with powdered sugar.
Enjoy!
