Equipment Needed
- Stand mixer with dough hook attachment (or a large bowl and sturdy wooden spoon)
- Large mixing bowls (at least two)
- Kitchen scale or measuring cups/spoons
- Clean kitchen towels or plastic wrap
- Rolling pin
- Baking sheets lined with parchment paper
- Pastry brush
- Wire cooling rack
Step-by-Step Instructions
I always start by whisking the warm milk, a pinch of the sugar, and the instant yeast together in the bowl of my stand mixer and letting it sit for about 5-10 minutes until it becomes frothy. This little “proofing” step gives me confidence that my yeast is alive and active, which is the heart of this fluffy bread. Once it’s bubbly, I add the remaining sugar, egg yolks, and salt, and give it a quick mix with the paddle on low. Then, I switch to the dough hook and gradually add the flour with the mixer on low speed. When it starts to come together into a shaggy mass, that’s my cue.
Now, here’s where patience pays off. With the mixer on medium-low, I add the softened butter, one tablespoon at a time, waiting for each piece to be fully incorporated before adding the next. This can take 10-15 minutes, and the dough will look like a slippery mess at first—don’t panic! I did the first time and almost added more flour, which would have been a mistake. Just keep the mixer running. Eventually, the dough will pull away from the sides of the bowl and become smooth, soft, and slightly tacky but not sticky. It should feel like a baby’s cheek.
I turn this beautiful dough out onto a lightly floured surface, shape it into a ball, and place it in a lightly oiled bowl, turning to coat. I cover it with a damp kitchen towel and let it rise in a warm, draft-free spot until doubled in size, which usually takes about 1.5 to 2 hours. My favorite spot is my oven with just the light on. Once risen, I gently punch it down and divide it into 12 equal pieces. I roll each piece into a long rope, about 12-14 inches, then coil it from the center outward on my prepared baking sheet, tucking the end underneath. I cover them again and let them proof for another 45 minutes to an hour until puffy.
While they proof, I preheat my oven to 350°F (175°C). I bake the ensaymadas for 15-18 minutes, rotating the tray halfway through, until they are just turning a light golden brown on top. The moment they come out of the oven, I immediately brush the hot buns generously with the melted butter. This is a critical step I learned from my third batch—brushing them hot allows the butter to soak in, making them incredibly moist. Then, I let them cool slightly before spreading the softened butter for the topping, followed by a hearty sprinkle of sugar and a mountain of grated cheese.(See the next page below to continue…)