At one time it was almost a forbidden word. Even now, you won’t come across it in many recipes. And if, not in sweet ones. But that’s a mistake. “Lard has a huge effect on baked goods and it definitely belongs in sweets,” says Eva Všetíčková in the podcast. “Don’t be afraid of him at all.”
You can find advice on Christmas baking right HERE:
Maybe you won’t be surprised by a recipe for buns or rolls. But adding lard to Christmas? Isn’t that almost sacrilege? “I’m a bit allergic to when people say what and how our grandmothers did. But they really didn’t have that much butter at their disposal, so they baked with lard normally,” explains Eva Všetíčková, editor of Receptář magazine and author of cookbooks, in the advice podcast.
Flexible and durable
Why add lard at all when we can buy as much butter as we like these days? Because it’s not just about the money saved. Although you cannot recognize lard by its taste, it has other positive properties. “It has a huge influence on how soft the Christmas tree will be and how long it will last,” confirms Eva Všetíčková. “Salt bread, even leavened bread, is good all week long.”
When it starts
…the lard belongs there, you could say. It really is the case that just like buns or Christmas cookies, lard will benefit any leavened dough. If you don’t want to lose the buttery or olive taste, don’t be afraid to combine it with other fats – just be careful that you can’t mix them 1:1 in terms of weight. Lard is always about ten percent less than butter. And oil, on the other hand, even less. Try it anyway, for example in buns, you won’t regret it.
