mix yeast sugar and half of the water into a large bowl and leave for 15 mins.

sieve flour and salt into a large bowl and add yeast mixture .

mix the ingredients together with enough water to form a firm dough.

place dough in a bowl and cover with a damp towel and set aside in a earn place for 1 hour or until dough has doubled in size .

while dough rests cream together lard and butter

when dough has risen kneading again and spread a third of butter mixture over it .

fold dough in 3 then roll out again . repeat the processes twice more .

roll out dough quite thinly cut in to squares apron 16 . tuck in each corner towards the middle of the square and shape into rounds .

do not over handle dough.

put on a baking tray and leave to rise for 40 mins .

bake for 15-20 mins

oven temp 230 oc or 450°F