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Dissolve the active dry yeast in the warm whole milk and let it rest for 5 minutes, or until foamy.
In a large bowl, combine the bread flour, granulated sugar, and fine salt.
Add the yeast mixture and beaten eggs, stirring until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead for 10–15 minutes by hand (or 8–10 minutes with a stand mixer) until it's smooth and elastic.
Shape the dough into a ball, place it in a greased bowl, cover, and let it rise for 1½–2 hours, or until doubled in size.
Oil your work surface and roll the dough into a very thin, almost translucent rectangle.
Spread the lard evenly over the dough.
Starting from one long edge, roll the dough into a cylinder, gently stretch it, and coil it into a spiral on a parchment-lined baking sheet.
Cover and let rise at room temperature for 8–12 hours.
Preheat the oven to 340°F (170°C) and bake for 20–25 minutes, or until golden brown.
Let cool on a wire rack, then dust generously with powdered sugar before serving.