Ensaymada

Updated at: Mon, 09 Dec 2024 08:34:40 GMT

Step 1

In a stand mixer, mix in flour, sugar, yeast, and salt, making sure the salt pile doesn’t make direct contact with the yeast pile. Mix all the dry ingredients well together.

Step 2

Add the eggs, vanilla extract, and milk. Mix until all the flour has been picked up. Scrape the sides of the bowl as necessary.

Step 3

Knead the dough for about 5-7 minutes on low speed.

Step 4

While the mixer is still on low speed, add the butter.

Step 5

Keep the mixer on low speed and knead for another 20-25 minutes, or until the dough passes the windowpane test.

Step 6

Scrape the sides and cover. Place in the fridge overnight. The dough will slowly proof overnight. I recommend placing in the refrigerator overnight because the dough contains a lot of butter. It will be chilled making it easier to work with when shaping. If you cannot wait overnight, simply cover and allow the dough to proof for at least 1 hour or until it has doubled in size.

Step 7

Shape the dough however you please. I divided mine into 19 equal pieces by weight to place into little muffin tins. You can use whatever baking vessel you want but remember to extend the baking time appropriately.

Step 8

Place the shaped rolls into a well-greased baking dish, and cover with a large plastic bag. Allow the dough to rise again for about 30 minutes or until doubled in size.

Step 9

Preheat the oven to 350ºF or 175ºC. Once preheated, place the dough inside the oven and bake for about 15 minutes or until the tops are golden brown. Allow the bread to fully cool down before placing the toppings. Note: Extend the baking time if you shaped the dough into larger rolls than me

Step 10

In a medium-sized bowl, cream together the butter and sugar. Slather evenly across the tops of the bread, and finish off with a generous heap of cheese.

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