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1
Mix warm water with sugar to dissolve.
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2
Add yeast and let stand for 10 minutes.
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3
Mixture should get foamy or the yeast is dead.
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4
Mix in lard.
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5
In a food processor, add flour and yeast mixture.
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6
While blade is spinning, pour in water until a ball forms.
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7
If dough is too sticky, add more flour.
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8
If dough appears dry and doesn't form a ball, add more water.
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9
As soon as a ball forms, take dough out and knead by hand on a floured surface.
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10
For 10 minutes roll dough into one long log about 2 inches thick.
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11
Cut into 2-inch pieces.
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12
In a hot saute pan coated with canola oil caramelize the shallots.
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13
Season.
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14
Add the crimini mushrooms and cook for one minute.
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15
Add the remaining mushrooms and thyme.
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16
Check for seasoning.
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17
Deglaze with red wine.
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18
Let reduce by 75 percent, then add the demi-glace and reduce until dry.
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19
Cool mixture before stuffing the buns.
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20
Form small circles (1 1/2 inches in diameter) with the dough and place mushroom mixture in the middle.
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21
Encircle stuffing with the dough and seal with a little twist.
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22
Let rest in a warm place for 30 minutes.
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23
Fry at 350 degrees until golden brown.
