Ensaymada

This version is from Nora Daza, as suggested to me by Diane S. Quindoy.

First Beating:
put 3/4 cup lukewarm water in a medium sized bowl. Sprinkle 2 tsps. yeast and mix until it dissolves. Stir in 1/2 cup lukewarm milk, 1/2 tsp sugar and 1 cup flour. Mix until smooth. Put back in the bowl and let it stand for 20 to 25 minutes or until it doubles in size. Cover the bowl with clean towel and set in a warm place.

Second Beating
Beat 5 egg yolks and 1 egg white and mix with 1/4 cup sugar and 2 cups flour. When well beaten, add the first beating mixture . Knead and shape into a ball. Cover and let rise again in warm place until it doubles in bulk (about 30 to 45 minutes).

Third beating:

When double in volume, add 5 beaten egg yolks and 1 egg white, 1/2 cup sugar, and 3/4 cup creamed butter. Mix. Place in greased board and knead until satiny and smooth (about 10 minutes). shape into smooth ball. place ball of dough in greased bowl. Let it stand for 40 to 60 minutes in warm place. Punch down. Divide the dough into separate pieces. roll each thinly on greased board. spread butter and sprinkle it with cheese. starting from one end, twist to form a cone. grease a cookie sheet or mold and put the twisted dough. Cover and let rise in warm place until the dough has doubled (about 40 to 60 minutes). bake at 350 degrees (180 degrees C) for 10 to 15 minutes. remove from baking molds and let cool for 5 minutes. Top with creamed butter, sugar, and grated cheese. you may sprinkle more sugar)

Note: you may increase heat to 200 degrees C in the last 2 minutes if you prefer crunchy crust.

Makes around 24 to 30, 3-4 inch round ensaymada.

bon appetit!