Soft and Buttery Classic Ensaymada Bread with Sugar Topping (Print version)

Soft Filipino ensaymada bread made with a rich yeast dough, coiled into buns, baked until golden, and finished with butter and sugar.

# Ingredients:

For the dough

01 - 2 1/4 teaspoons active dry yeast, 1 standard packet (7 g)
02 - 3/4 cup (180 ml) warm whole milk, 105-110 F
03 - 1/2 cup (100 g) granulated sugar, divided
04 - 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
05 - 1 teaspoon fine salt
06 - 4 large egg yolks, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup (113 g) unsalted butter, softened

For shaping

09 - 2 tablespoons unsalted butter, softened, for brushing the dough
10 - Butter or neutral oil, for greasing molds

For the topping

11 - 1/2 cup (113 g) unsalted butter, very soft
12 - 1/2 cup (100 g) granulated sugar, or superfine sugar
13 - 1/2 cup (55 g) finely grated cheddar or edam cheese, optional

# Instructions:

01 - Stir the yeast, warm milk, and 1 tablespoon of the sugar in the bowl of a stand mixer. Let stand for 5-10 minutes, until foamy.
02 - Add the flour, remaining sugar, salt, egg yolks, vanilla, and softened butter. Mix with the dough hook on low until combined, then knead on medium-low for 6-8 minutes, until smooth and tacky.
03 - Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot for 1 1/2 to 2 hours, or until doubled.
04 - Turn the dough onto a lightly floured surface and divide into 12 pieces. Roll each piece into a 10-inch strip, brush lightly with softened butter, roll into a rope, then coil into a spiral and tuck the end underneath.
05 - Place the coils in greased ensaymada molds or muffin cups. Cover loosely and let rise for 45-60 minutes, until puffy and airy.
06 - Heat the oven to 350 F. Bake for 14-16 minutes, until lightly golden on top and cooked through. Cool in the molds for 5 minutes, then move to a rack.
07 - While the rolls are still slightly warm, spread the tops with very soft butter and sprinkle generously with sugar. Add grated cheese if using.

# Good to know:

01 - Best eaten warm on the day it is baked.
02 - The dough should stay tacky, not dry, for the softest crumb.
03 - Proofing time changes with room temperature.

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