5-6 cups bread flour
3/4 cups butter, melted
1/2 cup granulated sugar
1 tsp. salt
3 pieces raw egg
2 1/2 tsp. yeast
1 cup fresh milk, warm
Procedure:
2. In a mixing bowl combine flour, sugar, salt and mix well.
3. Add in eggs to flour.
4. Add butter.
5. Add in yeast mixture.
6. Mix well and knead the dough until soft. You may need to use more than 5 cups of flour until the dough doesn't stick to your hands or if you are using a heavy duty mixer, put flour until the dough doesn't stick to the edges of the bowl. About 10 minutes. Form dough into a ball and put it into a greased bowl, cover and let rise for 2 hours or until it doubles in size.
7. Punch down to release air.
8. Flatten dough and divide into four. Take one part of the dough and flatten it and roll to make a log. Seal the edges and set aside. This will make a small ensaymada flavored loaf.
9. To make a single serving size ensaymada, take another part of the dough and flatten it and roll to make a log. Seal edges. Cut the dough one inch apart. Take one of the cut dough and flatten roll to make a log and seal edges and for into a coil.
10. You can also shape the cut dough into ball, put it into a baking pan or you can use a muffin pan.
11. I shaped the rest of the dough into small balls and put it into a round baking pan. Let all the dough rise for another 45 minutes before baking.
12. Preheat oven 30 minutes before you put the dough at 130C. Bake the individual sized dough for 15-25 minutes or until the top of the dough is light brown. I didn't put the pan into the center of the oven, i put it a bit lower so because the top of the dough turns brown fast and will leave the bottom not full cooked. Bake the rest of the dough until light brown on top.
13. See to it that the bottom part of the ensaymada is light brown to make sure that it is cooked.
14. Cool completely. Put butter on top, dip in granulated sugar and top with grated cheese.
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