Dissolve the yeast in the warm water. Add the sugar and mix, then add the eggs, flour, and a pinch of salt. Knead the dough.

The dough will be very sticky, but it will be easier to handle if you oil your hands and the countertop.

Punch down the dough and divide it in half (this makes 2 large ensaimadas). Add a little extra flour to handle the dough, then roll each piece into a square. Melt the butter and brush it over the rolled-out dough.

Roll up the dough into a long rope and shape it into a spiral. Place it in the bowl of the GM pot. Repeat with the other half of the dough. Grease the bottom and sides of the pot with butter and line the bottom with parchment paper. Let the dough rise again inside the turned-off pot until doubled, but watch so it doesn't overproof and lose its shape.

After that time, cancel the program and use the halogen lid (oven lid) until the top is golden brown.

Let cool, then generously dust with powdered sugar.

Ready to enjoy—they turn out super soft!