Ensaymada

Ingredients
5 cups all-purpose flour
¾ cup butter melted, divided
¾ cup white sugar
1 tsp salt
3 pieces raw eggs
2 ¼ tsp instant yeast
1 cup fresh milk warm

Toppings
½ cup butter - softened to room temperature
½ cup powdered sugar
1 cup cheese, grated

Procedure:
1. Combine warm milk, yeast, and pinch of sugar and stir until yeast and sugar dissolves in milk. Set
aside to let yeast activate (approximately 10 minutes)
2. In a mixing bowl, combine all the dry ingredients starting from the flour, sugar, and salt then mix
thoroughly.
3. Add the eggs, sugar, 1/2 cup butter, and activated yeast mixture to the dry ingredients. Mix
thoroughly until all ingredients are evenly distributed and a dough is formed.
4. Knead the dough until texture becomes fine.
5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the dough to rise for
2 hours or until it double in size.
6. Punch the dough lightly to release the air inside.
7. Using a dough slicer, divide the dough into four pieces.
8. Roll each piece until shape becomes cylindrical.
9. Cut the cylindrical dough into individual serving pieces at least 80 grams.
10. Put the sliced individual serving piece in a flat surface and flatten using a rolling pin.
11. Combine ¼ cup melted butter with ¼ cup white sugar. Using a brush, paint the mixture on the
flattened dough. Make sure to paint only the center part of the flat dough.
12. Sprinkle some cheese over the painted area then seal the dough by folding opposite directions
and rolling it until a long cylindrical shape is formed.
13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The
first end should be placed under dough while the other end should be inserted in the middle
14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to rise for
another 45 minutes
15. Pre-heat the oven at 350 degrees Fahrenheit for 10 minutes. Remove cloth on top of the tray
and bake the dough for 15 minutes at 350 degrees Fahrenheit. (180°C)
16. Remove the baked Ensaymada from the oven. Using the remaining melted butter and sugar
mixture, paint the top of the baked ensaymada and sprinkle additional cheese.