INGREDIENTS

• 420 g Bread Flour
• 64 g Sugar
• 8 g Salt
• 10 g Instant Dry Yeast
• 135 g Egg
• 123 g Milk
• 84 g Mashed Potato
• 186 g Unsalted Butter (softened)

OPTIONAL FILLING/TOPPING

• Sliced cheese
• Softened unsalted butter (for brushing)
• Granulated sugar
• Cream cheese
• Finely grated Edam cheese / Queso de Bola

METHOD / INSTRUCTIONS

1. Combine bread flour, sugar, salt, yeast, egg, and milk. Knead until a rough dough forms and some gluten has developed.
2. Slowly add the mashed potato and continue kneading until fully incorporated.
3. Add the softened butter last, little by little, allowing each addition to incorporate before adding more.
4. Continue kneading until the dough is smooth, elastic, and reaches the windowpane stage.
5. Cover and proof until doubled in size.
6. Divide into 15 portions (approx. 63g each). Add sliced cheese for filling, if desired, then shape into ensaymada coils.
7. Proof again until light and puffy.
8. Bake at 150°C (Top) / 175°C (Bottom) for about 18 minutes.
9. Cool, then spread a generous amount of softened unsalted butter on top. Sprinkle with granulated sugar and finish generously with finely grated Edam cheese.

Yield: 15 pieces