Cheesy Ensaymada Recipe

In a bowl, mix water and honey.

Place salt in flour and pour into a mixing bowl. Add grated processed cheese and mix using your hands to separate the particles.

Add the water-honey mixture and the rest of the ingredients (except softened butter).

In an electric mixer with a dough hook, knead for 5 minutes at low speed.

Transfer to an oiled bowl, cover with plastic wrap, and allow to rise (in a warm, airless room or inside a cabinet or unused oven) until it doubles in size, about 1 to 1 1/2 hours.

Punch down dough and scale at 60-gram portions. (See step-by-step here: How to Proof Dough)

Roll out each one with a rolling pin and brush with softened butter. Taking one corner, roll the dough obliquely into a cylinder and twirl, tucking the end at the bottom of the dough. Arrange on greased baking trays.

Cover with plastic wrap and allow to rise to almost 3 times its size (about 1 1/2 hours in a proofer; 3 to 4 hours in a warm, airless room; or about 8 hours in the refrigerator).

Bake in a preheated 350ºF-oven for 15 to 20 minutes or until slightly brown. Remove from the oven and cool on wire racks. Cool completely.

Make the topping: Beat unsalted butter with sugar until light. Butter buns and top with grated quezo de bola.

SELLING TIPS: 
    •    Replace half or all of the grated cheese in the dough with bits of ham or bacon for a more filling ensaymada. 

    •   In place of butter, brush the dough with coco jam, chocolate-hazelnut spread, or dulce de leche before rolling.

    •   Make cheese rolls! Roll the dough out into a rectangle and place a slice of cheese in the center. Wrap the cheese, folding the sides inward first before rolling. Proof and bake seam side down.