Page 55 - Slide 1

Ensaymada Monggo
4 c all purpose flour

4 c cake flour
¾ tbsp salt For the glaze: Yield: 40 pcs
2 tbsp active yeast 2 c butter softened

1 tbsp baking powder 1 c cream cheese,
1 tbsp bread improver softened

1 ½ c sugar 4 c powdered sugar
¼ c warm milk 1 ¼ tbsp vanilla
1 c yogurt For the topping:

20 XL egg yolks grated cheese
2 c butter melted

1 c cream cheese
1 tsp butter flavoring
extra flour for dusting

Dissolve 1 ¼ tbsp sugar and yeast in warm milk and allow to stand
until foamy, about 10 minutes.

Sift the dry ingredients twice. Cream butter, cream cheese and egg
yolks. Make a well in the center of the flour mixture, add yeast

mixture, butter mixture, vanilla, butter flavoring and yogurt.

Knead the dough until elastic and smooth and put in a greased bowl
covered with damp cheesecloth. Allow to rise for 1 ½-2 hours.

Punch dough in the center and transfer to a floured work surface.

Cut dough into 50 grams each. Roll dough on a floured surface, put
the filling, and seal. Roll dough into a thin log and coil. Arrange on
greased pans, 2 inches apart. Allow to rise for 30-45 minutes.

Bake at 350°F for 20-25 minutes. While still hot, brush with butter and
roll into sugar.

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