How to make
Beat the egg with the sugar and add the milk and the grated lime peel along with the drops of juice (we only need the green part, so use a fine grater for it).
Sift the flour into a bowl and mix it with the dry yeast and nutmeg. Make a well into which you pour the liquid mixture.
Knead a dough into which, little by little you add the melted butter, but save a little of it for spreading later. Knead the dough for 5 minutes and finally add the salt. Knead for another 10 minutes, adding flour as needed, until it becomes elastic and smooth.
Shape it into a ball, grease it and leave it in the fridge for 30 minutes. This is a different technology from what we know, so don't be surprised that instead of leaving it in a warm place, we leave it in a cold place.
After the 30 minutes have passed, remove it from the refrigerator and leave it at room temperature (25°C) for 2 hours.
Knead the risen dough briefly and divide it into 4 balls. Flatten each of them and then fold the ends inwards by forming balls. Arrange them on the smooth side in an greased or parchment paper lined baking tray. Spread them with butter and leave them to rise again for 1 hour.
Using a sharp knife, pierce the center of each bun by making several slits and pressing. Look at the photos I have attached.
Beat the egg with the sugar and spread the mixture generously on the buns. Add the coconut shavings to the remaining egg and mix. Put this mixture on the slits in the middle.
Leave for another 30 minutes (these multiple rising is needed because the sugar and fat content in the dough is higher and it needs more time).
And here comes the final, fastest part! Bake for 20 minutes at 390°F (200°C) in a preheated oven.
As soon as they are almost completely cooled, lightly sprinkle with powdered sugar if desired. Enjoy!
