This soft, moist, and cheesy dough is timeless. It will always satisfy your cravings and serve as a perfect accompaniment to a hot drink.
INGREDIENTS:
Set A:
4 cups bread flour
1 Tbsp. instant yeast
2 cups Arla UHT Full Cream Milk
1 tsp. salt
Set B:
10 egg yolks
1 cup granulated sugar
1 cup Arla Pro Mild Cheddar, grated
1/2 cup Arla Unsalted Butter, at room temperature
Set C (for brushing):
1 cup Arla Unsalted Butter, at room temperature
PROCEDURE:
A. In a mixer with a hook attachment, combine all Set A ingredients and mix until flour is moist. Let it rest for 10 minutes and mix at medium speed for 8 to 10 minutes. Then let it stand at room temperature for an hour.
B. Combine egg yolks and sugar, followed by cheese. When sugar is fully dissolved, add into the dough and mix until well combined, around 6 to 8 minutes. Add butter then mix for another 4 to 5 minutes, or until dough is fully developed. Scrape off dough, then transfer into a well–greased bowl and cover with a damp kitchen towel. Let it rest for another hour. Divide the dough into 16 to 18 pieces and roll into balls. Flatten each roll with the palm of your hand, stretch out the dough, and roll into 8–inch long logs.
C. Before coiling it up and placing it into a well–greased ensaymada mold, brush with softened butter and allow dough to rise to more than double its size before baking. Brush it again with butter as it gets out of the oven. Cool before adding your toppings of choice.
Ensaymada Frosting:
Beat all ingredients and mix until fluffy.