Mallorcan Lard-Laminated Spiral Buns with Icing Sugar

What you need

• 500 g (4 cups) bread flour
• 2 tsp instant dry yeast, about 7 g
• 80 g (scant 1/2 cup) granulated sugar
• 1 tsp fine salt
• 2 large eggs, at room temperature
• 150 ml (2/3 cup) lukewarm water
• 50 g (1/4 cup) lard, softened, for the dough
• 120 g (1/2 cup) softened lard, for brushing the stretched dough
• 1 tbsp olive oil, for oiling the dough balls and work surface
• 50 g (scant 1/2 cup) icing sugar, powdered sugar, for dusting

Method

Restated from the original video

1. 1

   In a large bowl, mix the flour, yeast, sugar and salt. Add the eggs and water and stir to a shaggy dough.

2. 2

   Knead on the counter or in a mixer with a dough hook until smooth, 5 min. Add the 50 g lard in small pieces and knead until the dough turns silky and elastic and no longer sticks, 6-8 min more.

3. 3

   Cover the bowl and leave in a warm place until doubled in size, about 1 hour.

4. 4

   Divide the dough into 8 equal pieces, about 90 g each. Roll each into a smooth ball, rub with a little olive oil, cover and rest for 30 min.

5. 5

   Line 2 baking trays with baking paper. Oil the counter lightly and stretch one ball with your hands, then a rolling pin if needed, into a very thin rectangle about 30 x 20 cm (12 x 8 in). It should be nearly see-through. Tears are fine.

6. 6

   Brush the sheet generously with about 1 tbsp of the softened lard, covering it to the edges.

7. 7

   Roll the sheet up from a long edge into a thin rope, then coil it loosely into a spiral with the end tucked underneath. Place on a tray and repeat with the other balls, spacing them well apart.

8. 8

   Cover the trays loosely with towels and leave in a warm place until the coils are puffy and nearly doubled, 3-3 1/2 hours.

9. 9

   Heat the oven to 180 °C (350 °F) toward the end of the rise.

10. 10

    Bake until deep golden, 18-22 min. Swap the trays halfway through if the oven browns unevenly.

11. 11

    Cool on a rack for 10 min, then dust generously with icing sugar. Serve the same day, warm or at room temperature.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.