Make a ferment, by combining the yeast, 1 cup of the weighed flour, 1 cup of warm milk and 1 teaspoon of the sugar, whisk together, then leave it to develop for 30 minutes. Meanwhile, rub the lard into the remaining flour, add the salt, the remaining sugar and the fruit. When ready, add the yeast mixture, the rest of the warm milk and the saffron infusion. Knead well and leave to rise around 1 hour. Knead again then place the dough into greased baking tins and allow to prove for 30 minutes. Pre-heat oven to 190ºC (375ºF) and bake for 30 minutes, then reduce heat to 110ºC (225ºF) for a further 15 minutes. Allow to rest for 1 hour before slicing.

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