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Method:
Mix the yeast with the sugar and a
little of the warm water and leave in a warm place for 20 minutes
until frothy. Rub 25 g/1 oz/2 tablespoons of the lard into the flour
and salt and make a well in the center. Pour in the yeast mixture and
the remaining warm water and mix to a stiffish dough. Knead until
smooth and springy. Place in an oiled bowl, cover with oiled clingfilm
(plastic wrap) and leave in a warm place for about 1 hour until
doubled in size.
Dice the remaining lard. Knead the dough
again, then roll out to a rectangle about 35 x 23 cm/14 x 9 in. Cover
the top two-thirds of the dough with one-third of the lard, one-third
of the sultanas and one-quarter of the honey. Fold the plain third of
the pastry up over the filling, then fold the top third down over
that. Press the edges together to seal, then give the pastry one
quarter turn so the fold is on your left. Roll out and repeat the
process twice more to use up all the lard and sultanas. Place on a
greased baking (cookie) sheet and mark a criss-cross pattern on the
top with a knife. Cover and leave in a warm place for 40 minutes.
Bake in a preheated oven at
220ºC/425ºF/gas mark 7 for 40 minutes. Drizzle the top with the
remaining honey, then leave to cool.
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