Ingredients.

1. For the dough in a bowl sprinkle yeast, 100 g of flour, add honey and warm water.

2. Stir, tighten with cling film and leave in a warm place for about 30 minutes.

3. The dough should increase in volume twice.

4. For the filling: cook hard-boiled 2 eggs and cut into cubes. Hard cheese grate on a fine grater, other cheeses, sausage and bacon cut into cubes of medium size.

5. In a bowl, mix the remaining flour with approaching the dough, add the milk, olive oil, salt and knead the dough. Add 1/3 of the lard and knead the dough until it will not absorb all the lard. Add lard two more times. Knead the dough until, until it becomes smooth and elastic, 15 to 20 minutes.

6. Roll the dough into a ball and put in a clean bowl. Cover with cling film and leave in a warm place for an hour or until it increases in volume twice.

7. Sprinkle work surface with flour and transfer the dough on it. Cut a piece of dough the size of an egg, wrap it in cling film and set aside. The remaining roll the dough into a rectangle 5 mm thick. the Surface of the dough to grease with lard, evenly sprinkle with grated cheese and black pepper.

8. Across the surface of the dough to lay out the pieces of sausage, bacon, cheese and eggs.

9. To roll the dough into a tight roll, pressing it between layers of the air. For this recipe you need a split form with a tube inside. I have this form the proper size is not available, so I used the usual large round detachable form, and in the middle put a high metal ring (which I usually molded salads). The entire form of the ring should be well greased with lard. Gently place the roll into shape to make a ring. Carefully take the dough at the joint. Eggs intended for processing, rinse and place in a bowl with very hot water. Of the deferred test, roll out 8 long thin plaits. To retrieve the eggs from the water and dry with paper napkins. To make the surface of the roll 4 cavities and lay their eggs. To fix eggs plaits of dough, placing them crosswise. Lubricate the surface with the remaining lard, cover with plastic wrap and a linen napkin. Leave the cake in a warm place about 30 minutes.