ENSAIMADAS RECIPE RECIPES

Steps:

• In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
• Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
• Bake for 10 minutes in the preheated oven, or until golden brown.

Steps:

• Combine yeast, ½ tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes.
• Whisk milk, 3 egg yolks, ¾ cup flour, and ¼ cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1–1½ hours.
• Add salt, remaining 3 egg yolks, ¼ cup sugar, and remaining 2¼ cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6–8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours.
• Preheat oven to 325°. Coat muffin cups with nonstick spray and line with 4" squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest, roll out to a 14x3" rectangle. Brush lightly with melted butter and sprinkle with a little cheese (about 2 tsp.). Working at an angle so dough wraps down the length of dowel, roll dough toward you around dowel. Slide dough off dowel (it will scrunch up a bit). Stretch out to 8–10" long and coil around itself to make a snail-shell shape; place in a muffin cup. Repeat with remaining pieces of dough. Cover with plastic wrap and let rise until puffy and dough springs back when gently pressed, 25–35 minutes.
• Bake ensaimadas until golden brown and puffed, 20–25 minutes. Brush with remaining melted butter; sprinkle with more Parmesan and remaining 6 tsp. sugar.
• Do Ahead: Dough can be made (do not let rise) 12 hours ahead. Cover and chill. Let dough come to room temperature, then let rise until doubled before proceeding, 1–2 hours.