• Quickly work the cold butter with the flour into a flat, two-cm-high rectangular. This step is essential to prevent the butter from breaking during flaking. Set aside.
• Dissolve yeast in a little warm water and set aside.
• In the bowl of the planetary mixer, combine flour, lard, olive oil, salt, and the yeast dissolved in the water. Mix with the dough hook whisk as you pour in all the water, a little at a time. Knead the dough for about 10 minutes. When the dough is well blended and homogeneous (it looks sticky but handles well when you start working it), turn it onto a lightly floured work surface, dust it with a bit of flour, roll it out with a rolling pin, forming a rectangular, and let it rest for 5 minutes.
• Meanwhile, bring the oven to 30C degrees (86F), placing a saucepan of hot water inside to create moisture. Ideally, you should have two ovens: one as a leavening chamber and the second for baking. In fact, the brioches should immediately enter the already hot oven after resting. If you do not have two ovens, prepare several dishcloths to cover the pan and keep it warm during the rest.
• Arrange the butter in the center of the dough and close the dough over it, forming a package (see photo below).
• With a rolling pin, roll out the dough to a thickness of about 2 cm, forming a rectangle. If you have one, use a heavy rolling pin, such as a marble one. Or impart as much force as you have.
• Fold the dough over itself in a wallet shape, making two folds, one on top of the other, thus forming three layers.
• Roll out the dough again with the rolling pin and repeat the folds twice (three in all, okay?). Each time you make the folds, roll out the dough with the rolling pin to a height of 2 cm.
• Take the dough and cut many strips from the long side of the rolled-out dough with a sharp knife.
• Starting from one side, curl each strip like a snail. Practice, a little at a time, will help you improve the look.
• Arrange the rolled brioches on one or two baking sheets covered with kitchen paper and place them in the oven at 30C (86F) degrees for about 40 minutes without opening the door. Leavening at this stage is very delicate.
• Bring the oven to 200C (392F) degrees. Meanwhile, also prepare chopped rosemary and coarse salt. When the rising time is over, sprinkle the brioches with coarse salt and rosemary.
• Bake in the preheated oven for about 20 minutes or until golden brown.
• Let rest for at least half an hour before tasting.

Tip

• Store out of the refrigerator in a metal box for a few days.