Ensaimada de Queso

Ingredients

• 500g all-purpose flour
• 80g sugar
• 10g instant yeast
• 1/2 tsp salt
• 4 large egg yolks
• 1 large whole egg
• 180ml warm whole milk
• 100g unsalted butter, softened, plus extra for brushing
• 60ml vegetable oil
• 120g unsalted butter, whipped, for topping
• 100g sugar, for topping
• 150g grated aged Edam cheese (queso de bola) or parmesan, for topping

Before you cook

• Warm the milk until it feels just warm to the touch, not hot.
• Whisk the egg yolks and whole egg together in a small bowl.
• Grease 10 small loaf tins or tall paper cups with oil.

Steps

1. Combine the flour, sugar, instant yeast and salt in a large mixing bowl.
2. Add the warm milk, beaten eggs and oil to the dry ingredients.
3. Mix until a rough dough forms.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Add the softened butter a tablespoon at a time, kneading until fully absorbed and the dough is glossy.
6. Place the dough in an oiled bowl, cover, and let it rise for 1 hour until doubled.
7. Punch down the dough and divide it into 10 equal pieces.
8. Roll each piece into a long thin rope about 50cm long.
9. Coil each rope loosely into a spiral and place it in a prepared tin or cup.
10. Cover the shaped dough and let it rise again for 45 minutes until puffy.
11. Preheat the oven to 180C.
12. Bake the ensaimada for 15 to 18 minutes until golden on top.
13. Let the buns cool in their tins for 5 minutes, then turn them out onto a rack.
14. While still warm, brush each bun generously with the whipped butter.
15. Sprinkle the sugar evenly over the buttered buns.
16. Finish with a generous layer of the grated aged cheese and serve while still warm.