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Turn folded side down; cover and let rise in dough, and let rise in a warm, draft-free directly on parchment paper-lined baking
a warm, draft-free place (75°F/24°C) until place (75°F/24°C) until nearly doubled in sheets. If making ensaymadas on baking
doubled in size, about 1 hour. size, 20 to 30 minutes. sheets, tuck loose ends underneath coiled
5. Preheat oven to 300°F (150°C). Spray 9. Bake until lightly golden, about dough to secure.
16 (3¼-inch) brioche molds with baking 20 minutes, rotating baking sheet halfway

spray with flour (see Notes); place evenly through baking. Let cool in molds for SUGARY BROWNED BUTTER TOPPING
spaced on a rimmed baking sheet. 5 minutes. Remove from molds, and let Makes about 1 cup
6. In a small microwave-safe bowl, heat cool completely on wire racks.

remaining 3 tablespoons (42 grams) butter 10. Using a small offset spatula, spread Sugary ⅔ cup (150 grams) unsalted butter,
on high in 10-second intervals until melted. Browned Butter Topping on top of cooled softened
7. Punch down dough; cover and let stand ensaymadas. Garnish with cheese, if desired. ⅔ cup (133 grams) granulated sugar
for 5 minutes. Turn out dough onto a ⅛ teaspoon kosher salt
®
lightly floured surface; divide into *We used Platinum Yeast® from Red Star

16 portions (about 50 grams each). Shape —a premium instant yeast mixed with dough 1. In a medium light-colored metal
each portion into a 5-inch log; loosely improvers—to further promote a light, tender saucepan, cook butter over medium heat,
cover logs with sheets of plastic wrap. texture. In lieu of Platinum Yeast, however, stirring frequently, until butter solids are

8. Pat or roll 1 dough log into an 8x3-inch instant yeast will do just fine. golden and nutty in aroma, 7 to 12 minutes.
rectangle; brush rectangle with melted Pour browned butter into a square glass
butter, leaving a ½-inch border on one Notes: Ensaymadas are often topped with baking dish or medium bowl; refrigerate

long side. Starting with long side opposite queso de bola. It can be difficult to locate, until solid, 2 to 3 hours. Let stand at room
border, roll up dough rectangle, jelly roll but if you can find this type of Edam cheese temperature until softened before using,

style; pinch seam to seal. (It’s OK if a bit in your area, definitely give it a try. If not, 30 to 40 minutes.

of butter squishes out.) Place seam side substitute with sharp Cheddar (as we do in 2. In the bowl of a stand mixer fitted with

down. Starting on one end of rolled dough, this recipe) or mild Parmesan (a favorite the paddle attachment, beat softened
coil into a spiral shape; lightly press loose swap-in of my mom’s). browned butter, sugar, and salt at medium

end into side to adhere, and gently place speed until fluffy, about 3 minutes. Use

in 1 prepared mold. Repeat with remaining If you don’t have brioche molds, these immediately.
dough and melted butter, wiping and lightly ensaymadas can also be baked in standard

flouring surface as needed. Cover shaped 12-cup muffin pans, jumbo muffin pans, or

SHAPING SAVVY You’re three simple steps away from perfectly spiraled ensaymadas

STEP 1: Pat or roll 1 dough log into an STEP 2: Starting with long side opposite STEP 3: Place rolled dough seam side
8x3-inch rectangle; brush rectangle with border, roll up dough rectangle, jelly roll down; starting on one end, coil into a
melted butter, leaving a ½-inch border style, and pinch seam to seal. (Don’t worry spiral shape. Lightly press loose end into

on one long side. if some butter squishes out.) side to adhere, and gently place in
1 prepared mold. •

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