Add <quantity>4<unit>g</unit></quantity> of sugar, <quantity>25<unit>g</unit></quantity> of all-purpose flour and <quantity>7<unit>g</unit></quantity> of dry yeast to a bowl

Add <quantity>60<unit>ml</unit></quantity> of water. Mix constantly until everything is dissolved

Wrap the bowl in cling film

Rest the bowl in a warm place for 10m to activate the yeast

Add <quantity>250<unit>ml</unit></quantity> of whole milk, <quantity>30<unit>g</unit></quantity> of butter, and <quantity>30<unit>g</unit></quantity> of lard to a pan

Turn the heat on to low and mix until all the fat has melted. Remove from heat

Add <quantity>625<unit>g</unit></quantity> of all-purpose flour, <quantity>200<unit>g</unit></quantity> of sugar, and <quantity>10<unit>g</unit></quantity> of salt to the bowl of a stand mixer

Add <quantity>2</quantity> eggs and the warm milk

Add the fermented yeast and stir

Add the paddle attachment. Work on the dough at low speed for 10m until it is smooth and the gluten has developed

Grease a large bowl with extra virgin olive oil and transfer the dough to it. Cover with cling film

Rest the dough in a warm place for 1h to ferment

Transfer the dough to a floured surface and gently shape it into a roll

Portion the dough into approximately <quantity>90<unit>g</unit></quantity> parts

Roll each portion into a ball

Transfer the balls to a floured baking sheet and cover with a clean kitchen towel

Set the dough aside in a warm place for 1h to rest

Place the balls on a floured skillet over medium heat and put the lid on. Grill each side for 5m until golden brown

Remove from heat. The Portuguese muffin is ready

Spread some butter, add some flaky salt, and enjoy!