This light and airy bread is delicious to eat for breakfast or as a snack.

1/2 cup milk
4 tsp. Fleischmann active dry yeast
1 tsp. sugar
1 cup lukewarm water
1 cup butter
1 tsp. salt
8 egg yolks
6 cups all-purpose flour
Sugar for dusting
Grated edam or cheddar cheese (optional)

Scald milk on top of saucepan of a double boiler. Dissolve yeast in lukewarm water and 1 tsp. sugar. To the scalded milk, add 1/2 of the butter, sugar, and salt. Stir until sugar is dissolved and butter melted. Cool mixture to lukewarm. Beat egg yolks lightly and add to lukewarm milk mixture. Add yeast to milk and egg mixture. Add flour and beat until well blended. Knead on a floured board surface until smooth. Place dough on a greased bowl and brush with butter. Let rise until double in size in a warm place for 1 hour. When doubled in size, punch down and knead once more. In a greased surface, roll out small portion until paper thin; brush surface of dough with remaining 1/2 butter. Roll dough and form into an ensaimada ring starting from the center going around to the edge of the ring making sure there are no gaps. It will look like a coiled dough. Place on a greased cookie sheet. Set aside in a warm place and let double in size about another 1 hour. When doubled, bake in a heated oven at 400 F for 10 to 15 minutes or until golden brown. When done, brush with butter and dip in sugar. Sprinkle grated edam cheese or cheddar cheese (optional). Makes about 24 ensaimada rolls.

*This is one of our family kept recipes which I want to share with anyone who has an interest in baking this special recipe. It has been kitchen-tested many times. It is designed to give the most in cooking pleasure, in nutrition, and in delicious eating. Bon appetit!

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