Sweet Snails (Ensaimadas)

In a smaller bowl, put about a quarter of the flour. Crumble the yeast between your fingers and put it into a small hollow in the middle of the flour. Add 2¿3 tablespoons of lukewarm water, a pinch of sugar and a little more flour and let this pre-dough rise in a warm place for about 15 minutes, covered. In a dough bowl, beat the pre-dough with the remaining flour, eggs, lukewarm water, powdered sugar, lard or butter and a pinch of salt with the dough hook or a wooden spoon until you get a fluffy dough that bubbles. Cover and let rise in a warm place for at least 30 minutes. Punch dough down again and form into a roll on a floured work surface. Divide into eight pieces and form each piece into thin rolls about 20 cm long. Coat a suitable baking pan or baking sheet with lard or butter. Now coat each roll well with lard, roll up into a snail and place on the baking sheet. Cover again and let rise for 20¿30 minutes. Sprinkle with water and bake in the preheated oven at 180¿200 °C for about 25 minutes until golden. Remove the snails, allow to cool briefly, sprinkle generously with powdered sugar and serve lukewarm or cold as desired.

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