Tear and share swirl

Method

1. Heat the milk until lukewarm
2. Put the flour in a bowl with the sugar, make a well in the centre and add the yeast
3. Pour in the warm milk and leave for 5 mins — a froth will form
4. Lightly beat the eggs and yolk, then stir in until you have a dough, adding more flour if necessary
5. Turn out onto a floured surface and knead for 6-8 mins, until smooth
6. Leave, covered, in a warm place for 1-2 hours, or until doubled in size
7. Knock the air out of the dough, then roll into a rectangle about 60cm x 45cm
8. Mix the butter and lard into a paste and spread all over the dough
9. Starting at a long edge, roll it up tightly until you have a sausage shape
10. Continue to roll it out as long as you can
11. Starting in the middle of a baking sheet, coil the dough, leaving space in between for rising
12. Cover and leave again in a warm place for 1-2 hours or until doubled in size
13. Preheat the oven to 180°C/fan 160°C/Gas 4
14. Then bake the ensaïmada for 20-25 mins, until golden
15. Allow to cool slightly, then dust with icing sugar to serve