Mix the yeast, sugar and water in a medium bowl and set aside.
In a large bowl, mix the flour and the salt.
Slowly add the liquid to the dry ingredients, mixing with a fork to bring it together.
Turn the mixture into the bowl of a stand mixer fitted with the dough hook. Dust with a little extra flour if it is too stick to handle. Knead in the mixture until smooth and elastic.
Form the dough into a ball and place in a large mixing bowl to rise for about an hour. Make a large cross, cover with cling film and leave in a warm lace to proof.
Measure out the butter and lard and cut into small pieces. Set aside to come to room temperature.
After the dough has risen turn it out onto a lightly floured work surface. Kneads gently then roll out into a rectangle about 1/2 inch thick with the short edge toward you.
Beat the butter and lard together using a wooden spoon. Divide into three portions.
With your hands spread one third of the buter lard mixture over the two thirds of the dough closeseet to you, leaving the farthest third . Bring the farthest third forward to cover the middle third then bring the bottom third up over the top..
Wait 30 minutes then repeat the process after tuning the stack 90 degreees to how it was folded the first time..
Wait another 30 minutes and repeat the process for the third time. Remember to rotate 90 degrees.
Roll the dough out to about 3/4 inch and cut into 15 equal pieces. Shape them into rounds andd place on a parchment lined baking rtay. Cover with cling film and leave t proof for the final 30 minutes. Leave enough space between for the to expand.
Preheat the oven to 400ºF. When the final proof has finished bake for 15 to 20 minutes. Check at the 15 minute mark. They are done when a light golden brown.
Place on a cooling rack to cool and for any exxcess fat to drain onto a tray place under the rack.
Eat when cool enough or later spread with butter or jam.