Ryan's Lardy Buns

STEP 1: MAKE THE DOUGH

In the bowl of a stand mixer, combine the bread flour, instant yeast, fine salt and granulated sugar, keeping the salt and yeast on opposite sides of the bowl. Add the softened lard, egg and warm milk. Knead with the dough hook on low for 2 minutes, then on medium for 8 minutes, until smooth, elastic and slightly tacky.

STEP 2: FIRST RISE

Shape the dough into a ball, place it in a clean bowl, cover and leave in a warm spot for about 1 hour, until doubled in size.

STEP 3: PREPARE THE LAMINATION

Beat the 240 g lard until smooth and spreadable, about the texture of soft butter. Mix the light brown sugar with the mixed spice. Toss the golden raisins and raisins together. Divide the lard and the spiced sugar into thirds, and the fruit into halves.

STEP 4: FIRST FOLD

Knock back the dough and roll it to a 12 × 18-inch (30 × 45 cm) rectangle with a short edge toward you. Spread one third of the lard over the top two-thirds of the dough and scatter with one third of the spiced sugar. Fold the bare bottom third up, then the top third down, like a letter. Seal the edges, turn the dough 90 degrees, cover and chill for 15 minutes.

STEP 5: SECOND FOLD

Roll the dough out again to 12 × 18 inches (30 × 45 cm). Spread with the second third of lard, then scatter with the second third of spiced sugar and half the fruit. Fold, seal, turn and chill for 15 minutes as before.

STEP 6: THIRD FOLD

Repeat with the remaining lard, spiced sugar and fruit. Fold, seal and chill for 15 minutes. Resting the dough cold keeps the lard in distinct layers rather than soaking into the dough.

STEP 7: PREPARE THE PANS

Grease all 24 muffin cups generously with the 25 g lard and put ½ teaspoon of the 50 g granulated sugar in each cup.

STEP 8: SHAPE THE BUNS

Roll the dough to a 12 × 16-inch (30 × 40 cm) rectangle. Roll it up tightly from a long edge into a log. Trim the ends, then mark and cut 24 equal slices, each about ⅔ inch (1.5 cm) thick. Weigh the first few slices to keep the batch even. Set each slice cut side up in a muffin cup.

STEP 9: PROVE

Cover loosely and prove for 30–45 minutes, until risen and puffy and the dough springs back slowly when gently pressed with a floured finger. Heat the oven to 375°F (190°C) for the last 20 minutes.

STEP 10: BAKE

Set the muffin pans on a rimmed sheet pan to catch any syrup that bubbles over. Brush the tops with the 30 ml milk using a pastry brush and sprinkle with the 40 g granulated sugar. Bake for 22–25 minutes, rotating the pans halfway, until deep golden and the centers reach about 200°F (93°C) on an instant-read thermometer.

STEP 11: TURN OUT WHILE HOT

Rest the buns in the pans for 2 minutes, then run a knife around each one and invert onto a wire rack set over parchment paper. Spoon any syrup left in the cups back over the buns. Cool for at least 20 minutes before serving, as the caramel is very hot.