Put the flour in a bowl and keep it warm, mix the yeast with a little sugar and lukewarm milk. Make a well in the middle of the flour, mix a small part of the flour with the yeast and milk to form a thick, liquid pre-dough, dust this lightly with flour. Cover the bowl with a cloth and keep warm.
After about half an hour, when the pre-dough has risen well, make the actual dough: add sugar, salt and lukewarm milk to the pre-dough and stir everything together. Now add the warmed eggs, the melted butter and enough milk to make a tender dough that you knead until it shows bubbles and comes off the spoon and bowl. Then you put it back warm to rise and cover it with a cloth.
After about 30 minutes, roll out the dough on the pastry board about finger thick, cut out squares with the baking wheel and then bake them in hot lard until they are tender brown. Remove from the fat and drain well.
After cooling, sprinkle the cake with powdered sugar or cinnamon sugar as desired.
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