PREP TIME: 2 hrs.

COOK TIME: 20 mins.


700g 1st Class Bread Flour

300g All Purpose Flour

100g Quick Melt Cheese

150g HICAPS Buttercream

3g Superfine Bread Improver

15g AB Mauri Instant Yeast

3g Mold Check

15g Salt

280g Sugar

150g Calcar UHT Milk

170g Whole Egg

280g Water


10g HICAPS Buttercream

10g Cheese

10g Sugar


Dissolve yeast in water and ¼ cup sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside.

In a large bowl, combine the milk, ¼ cup sugar, butter, egg yolks and salt. Blend well then add the yeast mixture.

Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate too stiff and elastic.

Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.

Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.

After rising, transfer the dough onto a lightly floured surface.

Use a dough slicer to divide the dough into 4 equal parts.

Roll each part until it forms into a log. Cut each log into equal pieces.

Flatten the dough with a rolling pin until it stretches into a long cylindrical shape.

Hold both ends and swing gently to elongate.

Form into ensaymada knots.

Place all the shaped dough on a lightly greased baking sheet or tray lined with wax paper.

Cover the tray with a damp cloth and let it rise for 20-30 minutes. Preheat oven to 350 degrees F. Bake for 15 minutes. Remove from oven.

Combine melted butter and sugar. Brush all the ensaymada with butter sugar mixture. Top with grated cheese.