I’ve tasted a lot of ensaymada , but nothing compared to this one. very soft and really delish. If you’re planning to have your own bakery,here is a perfect recipe for you.
1/2 cup + 1 tbsp sugar
3/4 cup warm water
1 package active dry yeast
1 tsp salt
1 stick butter softened
6 egg yolks
4 cups All purpose flour,sifted
3 tbsp butter or margarine, softened
1/2 cup edam cheese or mild cheddar cheese
1/2 cup sugar
Preheat oven to 350
In a large bowl, dissolve 1 tbsp of the sugar in the warm water. Sprinkle the yeast over the water and let stand for 10 minutes. Then stir to dissolve the yeast completely.Add the remaining 1/2 cup of sugar and the salt,stirring util fully dissolved.
Add in the yeast mixture,1 stick butter,the egg yolks and 3 cups of the flour. Beat with a wooden spoon or spatula until smooth.Gradually add the remaining 1 cup of flour, mixing first with with the spoon or spatula and then with the hands until the dough is smooth and stiff enough to leave the sides of the bowl.
Place the dough on a lightly floured surface and knead until it is smooth, about 5-6 minutes.
Place the dough in a lightly greased, large bowl. Coat the dough with the oil from the surface of the bowl. Cover with a towel and allow to rise in a warm place for about 1 1/2 to 2 hours, or until the dough has doubled in bulk.
Divide into 2 even portions. Divide each half into 8 equal pieces for a total of 16 pieces of dough. Generously butter the sides and bottoms of the brioche molds or pan. In the buttered pans, coil the rolled dough, starting at the edge of the pan., twisting the dough gently as it fills the pan. This will create a coiled spiral of dough in both pans. Or you may form it on the floured surface. Cover the pans with a towel and let the dough rise in a warm place until doubled in bulk, about 1 to 1 1/2 hour.
Bake for 25-30 minutes,or util rolls are golden brown.
Remove from oven and allow to cool slightly, about 7 minutes.
Serve warm . makes 8 servings