Mix flour with salt and yeast in a bowl then rub in butter and add 225ml water to form a soft dough.
Knead dough on a floured surface for 10 minutes and let rise in a bowl for 3 to 4 hours.
Preheat oven to 200°C and grease a 20cm springform tin.
Flatten dough into a 50x20cm rectangle and layer with lard, sugar, and dried fruit before folding in thirds.
Roll dough into a long sausage shape and cut lengthwise to form two strips.
Twist the two strips together and coil into a circle, pressing ends to seal.
Place dough in the tin and let prove for 90 minutes until it reaching the top.
Bake for 25 to 30 minutes until the crown is golden-brown.