← Nouns Cooking · Indonesian & Filipino

Ingredients

• 450 g Plain (all-purpose) flour
• 75 g Sugar
• 1 tsp Salt
• 7 g instant or active dry yeast
• 250 ml lukewarm milk
• 4 egg yolks
• 100 g Butter, very soft
• 40 g melted butter, for brushing and the moulds
• 80 g Butter, softened
• 60 g Icing sugar
• 100 g mild cheddar or Edam, finely grated
• 2 tbsp caster sugar, to sprinkle

Method

1. Stir the yeast and a pinch of the sugar into the warm milk and leave for 5–10 min until foamy.
2. Mix the flour, remaining sugar and salt, add the yeasty milk and yolks and knead for 8 min until smooth.
3. Add the soft butter a spoonful at a time, kneading until each is absorbed, then knead for 8–10 min more until the dough is glossy, soft and slightly sticky. A stand mixer makes this much easier.
4. Cover and leave somewhere warm for 1½ hours until doubled.
5. Divide into 12 pieces. Roll each into a thin rectangle, brush with melted butter, roll up from the long side into a rope and coil it into a buttered ensaymada mould or muffin tin. Cover and rise for 1 hour until puffy.
6. Heat the oven to 180°C (350°F) and bake for 15–18 min until light golden. Cool for 10 min.
7. Beat the softened butter with the icing sugar until fluffy, spread it over the tops, then sprinkle generously with cheese and a little caster sugar.

Tips

• The dough is meant to be soft and sticky; resist adding much extra flour or the buns turn bready instead of tender.
• Contains wheat, milk and egg. Keep leftovers in an airtight tin and warm for 10 seconds in the microwave.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy