1 kg of flour
-250 gr of butter
-250 gr of lard (imperative)
-1 L 1/2 of unskimmed and fresh(cool) milk
-1 CS of table salt
-2 breads of baker's yeast
To make a puit in the flour, to break eggs in this puit and to begin
to mix .Meanwhile, to melt the butter
and the lard in the milk with
the salt (it is not necessary to boil).
To pour bit by bit the milk on eggs and flour and the good to mix
with hands .
BE CAREFUL IN the WARM MILK, LET A LITTLE
IT COOL BEFORE MIXING!!!).
The dough must be a little more thick than a dough in crèpe.
Let rest 1 hour. At the end of this time, to add baker's yeast
diluted with a little tepid water and a soupspoon of oil .
Let raise the dough 3 hours in the maximun
in a very warm place.