Dissolve the yeast in the lukewarm water together with 1 tbsp of the sugar. Set it aside to activate.

In the meantime, put the remaining sugar, flour, salt and lard in the bowl of an electric mixer fitted with a dough hook. Once the yeast and water mixture has become frothy, add it to the bowl. Knead well until you obtain a smooth and pliable dough.

Let it rise for 1 hour or until it doubles in size.

Divide the dough in smaller balls about the size of a mandarin for brioches or a ping pong ball for mini brioches. Flatten them with a rolling pin. Place some ham and cheese (and béchamel sauce if you are using any) in the centre of the dough circle. Then gather the edges and seal your bun. Put it upside down on a baking tray covered with baking paper.

Brush with some egg wash (made with 1 egg yolk and 1 tbsp of water) or some milk.

Bake in a pre heated oven at 200°C – 390°F for 10 minutes, or until golden brown.