Page 62 - Slide 1

Cheesy Ensayamada

4 c all purpose flour Yield: 36 pcs
4 c cake flour 1 tsp butter flavoring
¾ tbsp salt extra flour for dusting

2 tbsp active yeast For the glaze
1 tbsp baking powder 2 c butter softened

1 tbsp bread improver 1 cup cream cheese,
1 ½ c sugar softened

¼ c warm milk 4 c powdered sugar
1 cup yogurt 1 ¼ tbsp vanilla
20 XL eggs yolks for the topping:

2 c butter melted grated cheese
1 cup cream cheese

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it

stand until foamy, about 10 minutes. In another bowl, sift together all
the dry ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs,

egg yolks, butter, cream cheese and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your
wrist to form a round ball. Repeat the procedure of kneading till dough

is elastic and smooth to touch. Put the dough ball in a greased bowl
covered with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.

Cut dough into 50 grams each. Shape dough into a log and roll into a
coil. Put dough in generously buttered grease mamonpans. Allow to
rise for 30-45 minutes.

Bake at 325°F for 20-25 minutes. Put a generous amount of glaze and
top with grated cheese.
53