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
150g Calcar UHT Milk
170g Whole Egg
10g HICAPS Buttercream
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.