Place all the dough ingredients except the yeast into the bowl of a stand mixer fitted with the dough hook attachment.

Knead the dough, letting it rest as needed, until you can stretch it thin enough to see through without tearing.

Knead for about 10 minutes, scraping down the sides of the bowl with a spatula as needed (the dough will be quite sticky), then let it rest for 10 minutes.

Oil your hands and work surface, shape the dough into a ball, and roll it out as thin as possible into a rough rectangle. Gently stretch the dough from underneath with your hands to make it even thinner.

Spread a layer of lard over the entire surface, then place a strip of chocolate hazelnut spread along one long edge. If you prefer a plain ensaimada, skip the filling.

Let it rise in the turned-off oven until it has doubled or tripled in size. The time will vary depending on temperature and amount of yeast—check it periodically.

Let it cool completely, then dust with more powdered sugar before serving.