Neapolitan Stuffed Buns

Method

1. In a bowl, crumble the yeast, add water and stir to dissolve.
2. Add milk, salt, and gradually add flour, mixing with a wooden spoon or by hand.
3. Once the flour is absorbed, transfer to a lightly floured surface and knead for about 10 minutes until smooth.
4. Add the lard in pieces and continue kneading until fully incorporated.
5. Place the dough in a bowl, cover with plastic wrap, and let rise for about 2 hours until doubled in size.
6. Meanwhile, prepare the filling: boil eggs for 9 minutes from boiling, then cool and shell. Crumble the eggs into 1 cm pieces.
7. Cut the provolone and mortadella into 1 cm cubes.
8. In a bowl, mix the eggs, provolone, mortadella, grated pecorino, and black pepper.
9. After the dough has risen, turn it out onto a floured surface. Roll or stretch into a rectangle about 40x35 cm.
10. Spread the filling evenly over the dough, leaving a 2 cm border on the long sides, and go almost to the edges on the short sides.
11. Roll up the dough from the long side, then carefully transfer to a parchment-lined baking sheet. Refrigerate for about 30 minutes.
12. After chilling, cut the log into 8 pieces (each about 4 cm in width).
13. Place the pieces cut-side up on a baking sheet lined with parchment paper.
14. Brush the tops with a mixture of cream (and possibly egg yolk) for a golden finish.
15. Bake in a preheated static oven at 200°C for about 35 minutes until golden brown.