Ingredients
Method
- Activate your yeast by combining it with warm milk and one tablespoon of sugar. Let it sit for about 5-10 minutes until it becomes foamy.
- In a large mixing bowl or stand mixer, combine the flour, remaining sugar, and salt. Create a well in the center and add your activated yeast mixture along with the eggs.
- Mix on low speed until everything comes together into a shaggy dough. Gradually add the softened butter, a few tablespoons at a time.
- Knead the dough for about 10-12 minutes in a stand mixer or 15-18 minutes by hand until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1.5 to 2 hours until doubled in size.
- Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a long rope and coil it into a spiral shape.
- Place each coiled piece in individual muffin cups or on a parchment-lined baking sheet. Cover loosely and let them rise again for 45-60 minutes.
- Preheat your oven to 350°F. Brush the risen Classic Ensaymada with egg wash for a golden color.
- Bake for 18-22 minutes until golden brown. The tops should spring back lightly when touched.
- While still warm, brush generously with softened butter, then top with grated cheddar cheese and a dusting of powdered sugar.
Notes
Ensure your butter is softened to around 65-68°F for best results. Don't rush the rising times for optimal texture. Store in an airtight container for up to 3 days or freeze for longer storage.