Ingredients
- 50 g (1¾ oz) fresh yeast
- 1 kg (2¼ lb) strong flour
- 250 ml (8¾ fl oz) water
- 4 organic eggs
- 300 g (10½ oz) sugar
- 100 g (3½ oz) lard
- 150 ml (5¼ fl oz) olive oil
- icing sugar, to serve
How to Make It
- Add the yeast and 300 g (10½oz) of the flour to the water, and mix thoroughly. Cover with a clean cloth, and leave for one hour until it has doubled in volume.
- In a separate bowl, beat together the eggs, sugar and 30g (1oz) of lard, and then add the yeast mixture.
- Mix well, adding the rest of the flour until the dough is soft and smooth. Leave to rest for half an hour
- Knead the dough vigorously, breaking off sections and then kneading them back into the mixture. Rub olive oil around the bowl so that the dough does not stick.
- Make a ball of the dough, cover it with a cloth and leave to rest for about 5 hours.
- Roll out the dough with a rolling pin on a large oiled table top, making it as thin as possible. It should be almost transparent.
- Melt the remaining lard in a small saucepan and smear the entire surface of the dough with it. Then cut the dough into two sections and roll them into long ‘ropes’ with the lard-smeared side on the inside. Leave them to rest for half an hour.
- Twist the two strips together and arrange the dough clockwise in a loose spiral shape in a baking tin, and set aside for 12 hours to rise.
- Bake at 150°C (300°F) for 35 minutes, then remove and allow to cool.
- Dust liberally with icing sugar and serve.