Back to 16 servings dough 3.5 cups all-purpose flour, or half all-purpose and half bread flour 0.333 cup sugar 0.25 teaspoon salt 1 cup whole milk, warm 1 tablespoon active dry yeast, about one packet; proofed in 1/4 cup warm water with a pinch of sugar, or use instant yeast added directly 0.5 cup shortening or unsalted butter, softened to room temperature 3 egg yolks, room temperature 0.25 cup unsalted butter, softened, for brushing the dough topping 0.5 cup unsalted butter, softened 0.5 cup powdered sugar 1 cup grated cheese, Edam, queso de bola, or sharp cheddar
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1 Step 1: Warm the milk until lukewarm, then stir in the proofed yeast. Set aside.2 Step 2: In a large bowl, mix the milk with the shortening, sugar and salt. Add half the flour and the yeast mixture and beat 3 to 5 minutes until smooth and paste-like.3 Step 3: Add the egg yolks and the remaining flour and mix about 3 minutes. The dough should be sticky; add only a little more flour if it is too wet.4 Step 4: Cover the bowl and let the dough rise in a warm place for 2 to 3 hours, until doubled in size.5 Step 5: Tip the sticky dough onto a lightly floured or oiled surface. Roll it into a log, cut in half, re-roll and cut again, repeating until you have 16 equal pieces.6 Step 6: Roll each piece into an 8 by 4 inch rectangle, brush with softened butter, then roll up lengthwise into a long log and coil it into a spiral with the end tucked under.7 Step 7: Place each coil in a greased muffin tin or ensaymada mold and let rise in a warm place for 30 to 60 minutes, until nearly doubled.8 Step 8: Preheat the oven to 300 F (150 C). Bake for 20 to 25 minutes until the tops are lightly golden. Rest a few minutes, then unmold and cool completely on a wire rack.9 Step 9: Cream the softened butter with the powdered sugar until light and spreadable. Spread it over the tops of the cooled ensaymadas.10 Step 10: Finish with a generous heap of grated cheese and serve.getsaucepan.com/r/f09120c3-3809-5292-8ca1-9805116f263e
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