Filipino Ensaymada

Method

1. 1

   Mix the yeast

   In a large bowl, stir the lukewarm milk, instant yeast and 1 tablespoon of the sugar until combined; the mixture may not foam.

2. 2

   Make the dough

   Add the flour, salt, remaining sugar and eggs, then mix for about 5 minutes until a rough dough forms.

3. 3

   Knead in the butter

   Knead in the softened butter a little at a time, then knead for 8 to 10 minutes until the dough is smooth, stretchy and slightly tacky.

4. 4

   Let the dough rise

   Cover the bowl and leave the dough at a comfortably warm room temperature, about 24°C, for 60 to 90 minutes, until doubled in size.

5. 5

   Divide the dough

   Turn the dough onto a lightly floured surface and divide it into 8 equal pieces.

6. 6

   Shape the rolls

   Roll each piece into a long rope, coil it into a loose spiral and place it on a lined baking tray, leaving room to expand.

7. 7

   Let the rolls rise

   Cover loosely and leave at a comfortably warm room temperature, about 24°C, for 30 to 45 minutes, until puffy.

8. 8

   Bake the rolls

   Bake at 180°C conventional or 160°C fan for 16 to 20 minutes, until lightly golden on top.

9. 9

   Brush with butter

   Brush the warm rolls with the topping butter while it is still soft enough to spread.

10. 10

    Add the sugar and cheese

    Sprinkle the topping sugar and grated Edam over the buttered rolls while they are warm, then leave for 10 minutes at room temperature until the topping clings.

Tips

• Instant yeast can be mixed straight into the dough and may not foam in the milk.
• Keep the milk lukewarm, not hot, so it does not harm the yeast.
• A warm, draught-free spot helps the dough rise; avoid adding extra flour unless it is genuinely difficult to handle.
• Take the rolls out when lightly golden rather than waiting for a dark crust.

Swaps

• Use another mild, finely grated cheese instead of Edam.
• Granulated sugar can replace caster sugar for the topping.

Storing

Keep in an airtight container at room temperature for up to 2 days. Warm briefly before serving, or freeze for up to 2 months and thaw before warming.