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Dissolve 25g of fresh baker’s yeast in 150ml lukewarm whole milk and leave to rest for 5 minutes until frothy.
In a large bowl, mix 500g strong white flour, 100g caster sugar and 5g fine salt.
Add the yeast mixture and 2 large beaten eggs to the bowl, then mix until a sticky dough forms.
Knead the dough on a lightly floured surface for 10–15 minutes (or 8–10 minutes using a stand mixer) until it’s elastic and no longer sticky.
Shape the dough into a ball, place it in a greased bowl, cover and leave to rise for 1½–2 hours until doubled in size.
Roll out the dough on an oiled surface into a very thin, almost translucent rectangle.
Spread 150g lard evenly over the dough.
Roll the dough into a cylinder, stretch it slightly, and coil it into a spiral on a baking tray.
Cover the ensaimada and leave to rise at room temperature for 8–12 hours.
Preheat the oven to 170°C and bake for 20–25 minutes until golden brown.
Cool on a wire rack, then dust with icing sugar before serving.