Homemade Ensaymada Bread Recipe

Instructions

1. Activate the yeast:
   In a small bowl, combine the warm water, yeast, and 1 teaspoon of the sugar. Stir gently and let sit for 5–10 minutes in a warm place until foamy.
2. Mix dry ingredients:
   In a large bowl, combine the sifted flour, remaining sugar, and salt.
3. Combine wet and dry ingredients:
   Add the beaten eggs, warm milk, melted butter, and yeast mixture to the flour. Mix until a soft dough forms, adding a little more flour if necessary.
4. Knead the dough:
   Transfer the dough to a lightly floured surface and knead for at least 10 minutes, until smooth and elastic.
5. First rise:
   Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Punch and divide:
   Punch down the dough to release air. Divide into four equal portions. Shape each portion into a log, then divide each log into 4 smaller pieces (about 60 g each).
7. Roll and fill:
   Roll each piece into a thin rectangle (about 7–8 inches long and 4–5 inches wide). Brush softened butter over the center. Roll tightly, sealing the edges to form a long log.
8. Shape into spirals:
   Twist each log gently and coil into a spiral. Place into greased ensaymada molds or a baking pan.
9. Second rise:
   Let the shaped dough rest in a warm place for about 30 minutes.
10. Bake:
    Preheat the oven to 170°C (340°F). Bake for about 20 minutes, or until lightly golden.
11. Cool and glaze:
    Remove from the oven and let cool completely. Sprinkle sugar on top if desired.

Tips for Perfect Ensaymada

• Make sure the milk and water are warm, not hot, to avoid killing the yeast.
• Kneading well is key to achieving a soft, fluffy texture.
• For a classic twist, sprinkle grated cheese on top before baking.
• Store leftovers in an airtight container for 2–3 days.

Serving Suggestions