From the recipe collection
Ensaymada (Bakery Style)
Soft, coiled sweet rolls topped with butter, sugar, and grated cheddar.
- Prep time
- 30m (+ rising)
- Cook time
- 15–18m
- Yield
- 10–12 ensaymada
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Make the dough: combine flour, sugar, salt, and instant yeast, then add warm evaporated milk, melted butter, and egg; knead until smooth and elastic.
- Place in a greased bowl, cover, and let rise until doubled in size.
- Divide into 10–12 pieces.
- Roll each into a rope and coil into a spiral, then place in greased ensaymada molds or muffin tins.
- Proof until doubled and very puffy.
- Bake at 180°C for about 15 minutes or until light golden.
- Cool slightly, then slather tops with softened butter or buttercream, sprinkle with sugar, and generously top with grated cheese.
Soft, coiled sweet rolls topped with butter, sugar, and grated cheddar. — Yield 10–12 ensaymada · Prep 30m (+ rising) · Cook 15–18m
Ingredients
- 3 1/4 cups bread flour
- 3/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoon instant yeast
- 1 cup warm evaporated milk
- 3 tablespoons melted butter
- 1 egg
- Softened butter or buttercream, for topping
- Sugar, for topping
- Grated cheddar cheese, for topping
Method
- Make the dough: combine flour, sugar, salt, and instant yeast, then add warm evaporated milk, melted butter, and egg; knead until smooth and elastic.
- Place in a greased bowl, cover, and let rise until doubled in size.
- Divide into 10–12 pieces.
- Roll each into a rope and coil into a spiral, then place in greased ensaymada molds or muffin tins.
- Proof until doubled and very puffy.
- Bake at 180°C for about 15 minutes or until light golden.
- Cool slightly, then slather tops with softened butter or buttercream, sprinkle with sugar, and generously top with grated cheese.
Kitchen note
For extra richness, chill the dough briefly and add more butter during kneading (brioche-style)
