Ensaymada

Ingredients for Ensaymada

• 4 1/2 cups high-grade flour, plus more for kneading
• 3/4 cup sugar
• 1 1/2 teaspoons salt
• 1/4 cup full-cream milk
• 4 egg yolks
• 2 whole eggs
• 1 cup cold butter, cut into small cubes
• 1/2 cup lukewarm water
• 1 teaspoon sugar, for yeast mixture
• 1 teaspoon yeast
• Margarine, for topping
• White sugar, for topping
• Grated edam or cheddar cheese, for topping

How to cook Ensaymada

1. 1.Mix lukewarm water, 1 teaspoon sugar, and yeast; let bloom. Sift flour, 3/4 cup sugar, and salt, then whisk milk, yolks, and eggs.
2. 2.Using a dough hook on low speed, mix in yeast mixture and wet ingredients until a dough forms.
3. 3.Increase speed gradually, adding butter one cube at a time. Knead 20 to 25 minutes until smooth, elastic, and no longer clinging to the bowl.
4. 4.Cover dough and let double in a warm place; for best flavor, refrigerate covered for at least 12 hours, then deflate.
5. 5.Divide into 24 pieces, roll into 8-inch ropes, coil on lined trays, and let double again. Bake at 180°C for 12 to 15 minutes until light brown.
6. 6.Cool, then spread with margarine mixed with sugar; add more sugar and grated edam or cheddar.