Ingredients:

  • 1 cup (240ml) whole milk, lukewarm (about 105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/2 cup (113g) Lard, softened (can substitute with vegetable shortening)
  • 1 teaspoon vanilla extract (for lard mixture)
  • Powdered sugar (icing sugar), for dusting

Instructions:

  1. Combine lukewarm milk, yeast, and a teaspoon of sugar in a bowl. Let stand until foamy.
  2. In a stand mixer or large bowl, combine remaining sugar, vanilla extract, egg, egg yolk, flour, and salt. Add the yeast mixture. Mix until a shaggy dough forms.
  3. Gradually add softened butter, one tablespoon at a time, mixing until fully incorporated and the dough is smooth and elastic.
  4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size.
  5. Punch down the dough and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
  6. Divide the chilled dough into equal portions. Roll each portion into a long rope. Spread the lard mixture evenly over the dough. Gently roll up each rope like a swiss roll. Then stretch the spiral to about 12 and swirl into a snail shape.
  7. Place the shaped rolls on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rise until puffy.
  8. Preheat oven to 350°F (175°C). Bake the rolls until golden brown.
  9. Let the rolls cool slightly on the baking sheet before transferring them to a wire rack. Dust generously with powdered sugar before serving.