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Add your yeast and brown sugar to the water, stir together and leave for 15 minutes to activate.
Add the flour and salt to a stand mixer and mix lightly together before pouring in your activated yeast. Knead till very smooth and bounces back to your touch.
Decant into an oiled bowl, cover and leave to double in size.
Whip your softened butter and lard with the paddle attachment till light and fluffy like buttercream.
Tip your dough into a floured surface and roll out to approx 300 x 400mm/ 7-8mm deep. Spend a third of your lard mixture on the bottom two thirds of the dough. Take the top third and fold over then fold the bottom third over that, like folding a letter. Dust with flour.
Flip so the sean is on the bottom and refrigerate for 20-30 mins. Do this another twice and after the last refrigeration, roll out to an approx 20mm deep rectangle. Cut into 12 roughly equal squares.
Taking each one, fold the corners to the centre, flip over and dimple a bit flatter with your fingers. Cover with plastic wrap and rest for an hour to rise then bake in a preheated oven at 205c for 15 minutes.
Move to a wire rack to cool then enjoy.