ENSAIMADAS

Preparation Method :

• Dissolve 5 ml / 1 teaspoon of the sugar in the warm water, then sprinkle in the dried yeast. Stir, then set aside for 10 minutes or until frothy.
• Sift the flour and salt into a large bowl.
• Cream the softened butter with the remaining sugar in a large bowl.
• When it is fluffy, beat in the egg yolks, and add a little of the sifted flour.
• Gradually stir in the remaining flour with the yeast mixture and enough milk to form soft but not sticky dough. Transfer to an oiled plastic bag.
• Close the bag loosely, leaving plenty of room for the dough to rise. Leave in a warm place for about 1 hour until the dough doubles in bulk.
• On a lightly floured surface, knock back (punch down) the dough, then roll it out into a large rectangle.
• Brush the surface with half the melted butter sprinkle with the cheese, then roll up from a long side like a Swiss (jelly) roll.
• Knead the dough thoroughly, and then divide into 10 - 12 pieces. Roll each piece of dough into a thin rope, 38 cm / 15 inch long.
• On greased baking sheets, coil each rope into a loose spiral. Leave to rise for about 45 minutes or until doubled in size.
• Preheat the oven to 220°C / 425°F / Gas 7. Bake the ensaimadas for 15 - 20 minutes, until golden.
• Remove from the oven, then brush with the remaining melted butter and sprinkle with caster sugar. Serve warm.