INGREDIENTS:

all-purpose flour – 1 ¼ cups; sifted

butter – ½ cup; plain; melted

butter – ½ cup; salted; softened

cheddar cheese – ½ cup; grated

egg yolks – 6 pieces

honey – 1 tablespoon; plain

milk (preferably full-cream) – 1 tablespoon; powdered

salt – ½ teaspoon

water – ¾ cup

white sugar – ¾ cup

yeast – 1 ½ tablespoons

Ingredients for Cheese Ensaymada Topping

butter – ½ cup; unsalted

cheese – ½ cup; Edam cheese or queso de bola; grated

white sugar – ½ cup

INSTRUCTIONS:

Notes Before Starting:

It is best to create the dough the night before. That way, it would have ample time to proof.
Baking can take place the next morning.
To make other versions of ensaymada, you can replace the cheese in the dough with ham, sweet chorizo, ube paste or macapuno filling.
Some alternatives to butter for the topping are butter cream, salted duck eggs, or even chocolate spread.

In a large mixing bowl, pour in water.
Add in honey.
Place flour.
Sprinkle with salt.
Place cheese.
Mix everything thoroughly. It is best to use hands for this step.
With the exception of softened butter, add the rest of the ingredients.
Knead for about five minutes. For this step, it is best to use a mixer turned at low speed.
Transfer mixture into a bowl.
Cover the bowl with plastic.
Set aside for 1 ½ hours.
Punch down dough.
Divide into servings weighing 60 grams.
Roll each with a rolling pin.
Pat with softened butter.
Twirl each of the dough until round.
Place each on a tray.
Place in a refrigerator for eight hours or a warm room for four hours. If you have a proofer, then place dough there for 1 ½ hours.
Pre-heat oven.
Bake at 350 degrees Fahrenheit for 20 minutes.
Remove from oven.
Cool.
Pat with butter, sprinkle with sugar, and place grated cheese on top.
Serve.

Ensaymada Recipe

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