Sift the flour with the sugar and salt into a large baking bowl and make a hollow in the center. Melt the yeast in the lukewarm milk and form in the bulge. Dust with a little flour and let rise for 15 minutes. Mix the oil with the eggs and add, knead everything together to a smooth dough. Let rise in a warm place until double in volume. Knead the dough repeatedly and roll out on the floured surface to a rectangle as thin as possible. Brush with the lard and roll in from the long side, rest for liter hour, then roll up in a snail shape. Place on a greased baking sheet and leave repeatedly for one night with the lid closed. Bake in a heated oven at 200 °C for about L hour until golden brown.
Variations: Form 2 strands of dough from the lard-coated yeast dough, braid them and then roll them into a snail or form several small snails from the dough.
used as a leavening agent unbaked bun dough.
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