- 2 tsp Instant Yeast
- 2/3 cup Warm Water
- 3 3/4 cups All-purpose flour, sifted
- 1/3 cup Sugar of choice (I used organic cane sugar)
- 1 tsp Salt
- 3 large Eggs
- 1/4 cup Evaporated milk or any milk substitute
- 1/3 cup Unsalted butter, softened
- 8 oz. Cold Cream Cheese (sliced)
- 1 stick of softened and creamed butter
- 1/2 cup Sugar
Dissolve yeast in 1/3 cup of water. Set aside.
In a mixing bowl with dough hook, place sifted all-purpose flour, sugar and salt. Mix at low speed until incorporated.
Add the dissolved yeast, remaining water, eggs and evaporated milk. Mix for 2 minutes at low speed then mix at medium speed for approximately 4 minutes.
Add unsalted butter and continue mixing until gluten is slightly developed.
Transfer the dough in a greased bowl and cover with plastic.
Let the dough rest for about 15 minutes at room temperature.
Punch down the dough and divide it into pieces weighing 60 grams each.
Let the dough rest for 15 minutes then cover with plastic sheet to prevent from drying.
Roll out the pieces thinly into 8″x5″ rectangles. Brush surface with butter.
Roll into a long rod and twirl into shape, adding sliced cream cheese, locking ends to seal.
Place each piece on a greased or baking mat lined baking sheet .
Let the dough rise until it doubles in size. (Approximately 1 1/2 hours at room temperature)
Bake for 17 minutes at 325 F or until golden in colour.
Let the bread cool then remove it from baking sheet.
Brush the top of each ensaymada with creamed butter and sugar.