How to cook
Leave the ingredients overnight on the table so that they're all at room temperature. Activate the yeast by mixing it with 1 tablespoon sugar until it melts, and the cup of warm milk, stir and sprinkle with flour.
Sift the flour and add a pinch of salt, make a well. Beat the eggs with the sugar until the latter melts completely, add the flavors and essences and a little of the oil. Knead a soft, sticky dough and begin adding a little of the melted lard at a time. If it's still sticky, add a bit more flour.
Let the dough rise in a warm area, then form small balls, roll each one out into a triangle, put a little jam, make 3 cuts along the vertex and start rolling it up into a roll, tighter than usual.
Smear suitable forms for rolls with butter, arrange the 4 rolls in it (see photo), place 2-3 balls in the middle or shape it into 2 spirals as I did, which looks like a heart made up of 2 halves.
Leave the prepared rolls to rise again, then smear them with an egg yolk beaten with a little milk and oil. Optionally, arrange some of the sliced almonds and sprinkle generously with sugar.
Bake in a preheated 329°F (165°C) oven with both the top and bottom elements on, although everyone's familiar with their own oven and should decide for themselves. Try your hand at making this lovely roll for the Easter holidays!