Ensaymada

Preparation

Prep Time: 5min | Cook Time: 15min

1. Put 17 g yeast in 80 ml. lukewarm water with 10 g sugar and set aside for 10 minutes.
2. Beat 4 oz. butter with 6 egg yolks, 80 g sugar, and a pinch of salt. Add 240 g bread flour and 560 g mashed potatoes alternately with 180 ml. lukewarm milk mixed with 120 ml. water. Beat well and add in yeast mixture from step one. Set aside for 30 minutes.
3. Cream 8 oz. butter with 120 g sugar and add 6 egg yolks. Add 420-540 g all-purpose flour and bread flour-yeast mixture from step two. Knead and toss until a soft ball is formed. Meanwhile, add 30 g pork lard on the table while kneading. Knead until smooth and elastic. Set aside for 30 minutes.
4. Cut dough into four portions. Divide each portion into the desired number of pieces and form into balls. Roll each ball into rectangular form (paper-thin), brush with softened butter and sprinkle with cheese. Roll into cylinders to seal in cheese. Twist and form into shell shapes and place on greased individual pans. Repeat procedure with the rest of the dough. Let rise for 1 hour.
5. Preheat oven to 300˚F then bake for 10 to 15 minutes. Remove from oven and let cool.
6. When cool, brush top with butter, add grated cheese, then sprinkle with sugar.