Dissolve the yeast in two tablespoons of warm milk.
In the bowl of a mixer, mix the flour and baking powder with a spoon. Add the lard and butter on top. Mix until crumbly.
Flour a clean surface and place the previous mixture. Form a kind of volcano and add salt, sugar, and eggs in the center.
When fully integrated, take the dough to the mixer and add the milk, yeast, and vanilla. Mix but not too much, it should be a dough that stretches well.
Return the dough to the table and roll it out with a floured rolling pin. If the dough tears when you run your fingers over it, it will be perfect. Fold the dough once more and roll it out again. It should be about 2 cm thick.
Using a round cutter or glass, shape the biscuits, and with a tequila shot glass or a smaller round cutter, make the “belly buttons” or small circles in the middle, they should be surface marks, do not apply too much pressure to avoid separating that part.
Arrange them on a greased baking sheet with butter or cooking spray. Brush them with a beaten egg yolk using a brush or your fingers.
Let the biscuits rest for 45 minutes at room temperature, they will rise a bit, this is due to the yeast.
Bake at 200°C for 15 minutes, I recommend checking them constantly.
Let them cool a bit before cutting, add a small piece of butter and spread the Clemente Jacques ® Pineapple Jam, serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?