Step 2

Cover and rest for 30 minutes, then cut into 4 equal pieces. Transfer to a lined baking tray and rest for a further 30 minutes.

Step 3

Oil the work surface and a rolling pin with vegetable oil. Working with one portion at a time, flatten by hand then roll into a thin rectangle about 30 × 50cm. Rest 2 minutes. Spread a quarter of the lard over the surface.

Step 4

Pull each corner of the dough gently outwards, stretching it to about 50 × 70cm without breaking.

Step 5

Cut a strip from each shorter side and lay them side by side along one long edge — this forms the 'heart'. Roll from there into a long pastry snake. Repeat for the remaining 3 portions.

Step 6

Stretch each roll until over 1 metre long, then coil into a spiral leaving about 1cm between each turn to allow for expansion. Flatten slightly and transfer to a lined baking sheet. Rise in a warm place for at least 12 hours, ideally 24 hours.

Step 7

Heat the oven to 200°C / 180°C fan / Gas 6. Place the ensaimadas in the top third of the oven and immediately reduce to 180°C / 160°C fan / Gas 4. Bake for 18 minutes until deep golden.

Step 8

Cool on a wire rack. Dust generously with powdered sugar before serving.