Sift the flour, then add the sugar, sourdough starter, salt, eggs, and water.

Remove the dough, shape it slightly, and cover for 30 minutes.

Divide the dough into 8-ounce (250-gram) pieces, shape into two balls, and let rest for 1 hour.

Roll out the dough lengthwise with a lightly oiled rolling pin until it is very, very thin.

Spread lard over the dough with your fingers.

Stretch the sides of the dough with your hands to make it even thinner.

Add a little pumpkin jam (cabello de ángel), start rolling up the dough, and let it rest for 10 minutes.

Shape the dough by gently stretching the ends and forming a spiral, leaving some space between the coils to allow for rising.

Let rise for 12 hours, then brush with beaten egg.

Bake at 390°F (200°C) for 15 minutes on the second rack position with heat from above and below.

For the sourdough starter, mix 2/3 ounce (10 grams) fresh yeast with 2 teaspoons (10 milliliters) warm water, then add flour, knead, and let rest until it ferments.