ENSAYMADA

Ingredients

Dough

• 1/3 cup refined sugar

• 1 teaspoon salt

• 1/4 teaspoon instant yeast

• 1/2 cup all-purpose flour

• 2 tablespoons water

• 1/3 cup butter

Sponge

• 1 egg

• 1 tablespoon refined sugar

• 2 tablespoons water

• 1 1/2 cups all-purpose flour

• 3 egg yolk

• 1 teaspoon instant yeast

Topping

• grated cheese

• melted butter

• sugar

METHOD

1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.

2. Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk.

3. Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.

4. Bake at 325 F for about 10 minute or until light golden brown.

5.Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.

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