Mix all ingredients, except yeast in a food processor*. The dough will be a bit sticky at first. Let it rest for 5 minutes.

Knead in intervals: knead for 1 minute and rest for 10 minutes. Repeat this process 3 or 4 times until the dough is smooth and can be gently stretched between your fingers into a see-through sheet.

In the last round of kneading, crumble the yeast into the dough. Knead dough one last time and now let rest for 30 minutes.

Grease a large work surface (about 140 x 100 cm) and the rolling pin with oil, to prevent the dough from sticking to the work surface. Roll the dough with a rolling pin into a rectangle about 100 x 30 cm. The dough should be rolled out very thin, like a strudel.

Carefully coat the dough with the soft pork lard using a brush.

Once the dough is coated with the lard, carefully stretch it little by little until it is transparent, like a strudel dough. To better stretch the dough, keep greasing your hands with lard or oil. If the dough resists, let it rest for a while and then continue.

When the dough is stretched, start by rolling the dough from the long side. Now roll the rolled up dough, back and forth to form a dough roll which is over 1 meter long. Once the dough is long enough, let it rest for 25 minutes.

Carefully shape the dough roll into a snail on a baking sheet lined with parchment paper. Do not roll tightly, there should be enough space between them to give the dough enough room to rise.

Let the finished roll rest in the turned off oven for about 12-14 hours to rise. My dough did not rise after this time, I simply let it rise longer. If the yeast doesn't work well or it's cold, sometimes you have to wait 20-24 hours. That exactly happened with my dough.

The next day preheat the oven to 180° C, put a metal bowl with water in the oven and bake the ensaimada for 18 to 20 minutes.

Let ensaimada cool well and sprinkle it thick with powdered sugar.