170gbutterroom temperature, plus more melted butter for brushing the rolls
6egg yolks
1/2cupevaporated milk
Vegetable oil for greasing the proofing bowl, baking sheet, and brioche molds
grated cheese
extra butter or margarine
sugar
Instructions
Dissolve the yeast in warm water. To proof yeast, add one tablespoon sugar and let stand for 10 minutes. The mixture should foam up and double in volume. This means the yeast is active. If the yeast do not foam up and double in volume, discard and repeat the process.
2 1/4 tspn active dry yeast, 1/4 cup warm water, 1 tbspn sugar for yeast mix
Sift flour and add salt. Add about 1/2 cup of flour to the yeast mixture and set it aside.
4 cups all-purpose flour, 1/2 tspn salt
Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat the mixture on medium-high speed until light and fluffy. Do this for about 5 minutes. Scrape down the sides and bottom of the bowl.
170 g butter, 5 tbspn sugar
Turn the speed to medium-low, adding the egg yolks, one at a time and beating them well after each addition. Add the flour-salt mixture alternately with milk. Mix well. Finally, add the yeast mixture. Again, mix it well.
6 egg yolks, 1/2 cup evaporated milk
Replace the paddle with a kneading hook and knead the dough until it is smooth and elastic. Alternatively, knead the dough by hand on a clean surface dusted with flour until it is smooth and elastic.
Let the dough rest in a bowl greased lightly with canola oil. Cover the bowl with plastic wrap and let the dough rise until it doubles in size. Leave for about one to two hours. Meanwhile, brush 12 brioche molds lightly with oil.
Vegetable oil for greasing the proofing bowl, baking sheet, and brioche molds
Once the dough has risen, punch it down and divide into twelve equal portions.
Roll out each piece into a thin sheet, brush with melted butter. Coil this into a spiral-shaped bun. Either put the coiled dough flat on greased baking sheets or in greased fluted brioche molds.
Set the dough aside to rise a second time, until it doubles in size. Leave for about an hour. When the dough is almost done, preheat the oven to 175°C.
Bake until the crust turns golden brown. This could take about 12-18 minutes depending on the oven. Brush the baked ensaymadas with melted butter/margarine and dust generously with sugar and top with grated cheese.
grated cheese, extra butter or margarine, sugar
Notes
Storage: The rolls will not spoil for about two days at room temperature. Refrigerate to make them last for up to five days and simply reheat before eating if desired. Remember that bread is best eaten fresh.