Warm the water slightly and dissolve the yeast in it. Let it rest for 5 minutes.

Spread a layer of room-temperature lard carefully over the entire surface. Pipe a strip of pumpkin jam (cabello de ángel) along one edge using a piping bag. Carefully roll up the dough.

Shape each roll into a spiral, leaving space between the coils, and place on a baking sheet lined with parchment paper. Let rise until doubled in size, which will take a few hours.

Bake at 350°F (180°C) until golden brown.

Let cool and dust with powdered sugar.