In a small bowl, combine ⅔ cup (160 grams) warm water, 1 teaspoon (4 grams) sugar, and yeast. Let stand until foamy, about 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (254 grams) flour, salt, and remaining 1 cup (200 grams) sugar at low speed until combined. Add yeast mixture, and beat until combined, about 1 minute. Add eggs, one at a time, beating until combined after each addition. Add 1 tablespoon (14 grams) room temperature butter and remaining 2¾ cups (349 grams) flour, and beat until a shaggy dough forms.

Switch to the dough hook attachment. Beat at low speed until dough is elastic and smooth, 8 to 10 minutes. Turn out dough onto a lightly floured surface. Sprinkle 2 teaspoons (10 grams) oil onto dough, and knead for 5 minutes. Shape into a ball.

Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 2 hours.

Line 2 rimmed baking sheets with parchment.

Punch down dough; cover and let stand for 10 minutes. Divide dough in half. Drizzle 2 teaspoons (10 grams) oil onto work surface. Roll half of dough into a 15-inch square. (Keep remaining dough covered to prevent it from drying out.) Spread ¼ cup (57 grams) room temperature butter over dough. Gently pull and stretch dough from all sides until dough is sheer but not tearing (about a 22-inch square). Roll up dough, jelly roll style. Loosely coil dough into a spiral, leaving space inside coil to rise, and place on a prepared pan. Repeat with remaining 2 teaspoons (10 grams) oil, remaining dough, and remaining ¼ cup (57 grams) room temperature butter, and place on remaining prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C), until doubled in size, 2 to 2½ hours.

Preheat oven to 325°F (170°C).

Bake, one pan at a time, until golden brown, 20 to 25 minutes. Immediately brush with melted butter, and let cool completely on pan. Dust with confectioners’ sugar just before serving.