Ensaïmada

Step 1: Mix the 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 3 ½ oz sugar and 1 tsp salt. Add the 2 eggs and ¾ cup lukewarm water and knead for 10–12 minutes until the dough is smooth, elastic and stretches into a thin sheet without tearing. Cover and leave for 1 hour until doubled.

Step 2: Divide into 8 pieces, shape into balls, cover and rest for 15 minutes so the gluten relaxes.

Step 3: Rub the worktop and your hands with the 2 tbsp light olive oil. Roll one ball into a thin oval, then lift and stretch it gently from underneath with your knuckles until it is almost transparent, about 40 × 30 cm.

Step 4: Spread the sheet thinly with an eighth of the 5 ½ oz pork lard. Roll it up from a long side into a tight rope, then gently stretch the rope a little longer. A common mistake is using cold, hard lard; it tears the thin dough instead of gliding over it.

Step 5: Coil each rope loosely into a snail on lined trays, leaving a finger's width between turns and plenty of room around each. Cover loosely and prove in a cool room overnight (10–12 hours), or 4–5 hours somewhere warm, until tripled and very puffy.

Step 6: Heat the oven to 350°F. Mist the pastries lightly with water and bake for 15–18 minutes until golden and they sound hollow underneath.

Step 7: Cool on the tray for 10 minutes, then dust thickly with the 1 ⅜ oz icing sugar. They are best the same day.