Spanish Hornazo

For the dough, crumble the yeast, put it in a glass with lukewarm water and stir. Let the glass stand for about 15 minutes so that the yeast rises slightly. In the meantime, take the lard out of the refrigerator so that it softens a bit. Put the flour, white wine, oil, eggs, and salt into a bowl. Add the lard to the yeast and stir lightly. Then add everything to the flour and knead well to form a smooth and elastic dough. Remove the dough from the bowl, grease the inside of the bowl with a little oil, and return the dough to the bowl. Cover the bowl and let it rise for about 1 hour.

Stir approx. 250 ml of water with the paprika powder, a little pepper, and 1 tsp of salt in a bowl. Add the pork fillets and let them marinate for about 1 hour.

Cut the dough into 2 parts. Cut a small piece from one part and set it aside. One part is rolled out with a rolling pin to approximately the size of a baking sheet. Line a baking sheet with baking paper and place the rolled-out dough on it.