Traditional Ensaymada Recipe

Preheat oven to 360°F. Grease ensaymada molds. Dust with flour and set aside. 

Dissolve yeast in milk. Add the rest of the ingredients except butter. 

Using the dough hook attachment, knead at low speed in the electric mixer for approximately 4 minutes. Add butter and kneadat medium speed for 8 to 10 minutes until dough is well developed. The dough will be soft and sticky. Set aside, covered, and allow dough to rise for 45 minutes. 

Scale dough to 80 grams per piece or use a 1/3 measuring cup to form into equal balls. Shape by rounding and allow to rest for 25 minutes. 

Scale dough to 80 grams per piece or use a 1/3 measuring cup to form into equal balls. Shape by rounding and allow to rest for 25 minutes. 

Roll dough to a rope. Rest for another 15 minutes. 

After resting, swirl dough like a snail and place in floured molds. Proof until almost double in size. 

Bake until golden brown, approximately 15 to 20 minutes. Cool completely before taking ensaymada out of the molds. Brush with soft butter and grate cheese on top. Sprinkle with sugar.