Ingredients
12 servings
- •1.5 teaspoons active dry yeast
- •1 cup warm water, plus more if needed
- •1 pinch white sugar
- •4 cups all-purpose flour
- •1 teaspoon salt
- •6 tablespoons lard, divided
- •6 tablespoons butter
- •0.5 cup sultana raisins
- •0.5 cup dried currants
- •0.25 cup thin strips of orange zest
- •0.25 cup white sugar
Instructions
- Sprinkle yeast into warm water, then add a pinch of sugar. Let stand until frothy, about 15 minutes.
- Combine flour and salt in a bowl. Cut in 1 tablespoon lard with two knives or pastry blender. Make a well in the center and pour in yeast mixture. Beat with an electric mixer until a dough forms and starts to pull away cleanly from the sides of the bowl, adding more warm water if necessary.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place into a clean bowl and cover with a clean tea towel. Leave in a warm place until doubled in volume, about 1 hour.
- Turn risen dough onto a lightly floured surface and roll out to a 1/4-inch-thick rectangle. Dot 1/3 of the remaining lard over the surface, then sprinkle with 1/3 each of the raisins, currants, orange zest, and sugar. Fold the bottom third of the dough up, fold the top third down, then give the dough a quarter turn on the work surface. Repeat the process twice more, starting with the rolling.
- Grease an 8x10-inch pan. Roll out the layered dough to fit and place into the pan. Cover and leave in a warm place until puffy, about 30 minutes. Score the top in a criss-cross pattern with a knife.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven until well risen and golden brown, about 30 minutes. Remove from the oven and serve immediately or leave to cool on a wire rack.
Nutritional Facts
Per 12 servings
- Calories: 313
- Carbohydrate: 46g
- Fat: 13g
- Fiber: 2g
- Protein: 5g
- Sugar: 12g