Special Ensaymada

• 1 cup water
• ½ cup white sugar
• 1 tablespoon instant dry yeast
• ½ cup salted butter
• 6 egg yolk
• 2 whole egg
• 5¼ cups bread flour
• ¼ teaspoon iodized salt
• 1 cup salted butter
• ¼ cup cream cheese
• ½ cup premium powdered sugar
• grated cheese

Preparation

1. Step 1

   0:47
   Combine water, instant dry yeast, and white sugar in a mixing bowl.
2. Step 2

   1:04
   Add 6 egg yolks, 2 whole eggs, bread flour, and iodized salt. Mix in a stand mixer for about 12 minutes (or knead manually for about 15 minutes) until the dough starts to come together.
3. Step 3

   3:43
   Add the salted butter for the dough and continue mixing/kneading for another 10-12 minutes until the dough is smooth, elastic, and passes the windowpane test (it stretches without tearing easily). The dough will be slightly sticky; use a small amount of butter on hands or scraper if needed rather than adding more flour.
4. Step 4

   6:38
   Scrape the dough out, form it into a smooth ball, and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 hour until doubled or tripled in size.
5. Step 5

   9:25
   While the dough rises, prepare the buttercream: beat salted butter (room temperature), cream cheese, and premium powdered sugar on medium speed until light, smooth, and fluffy. Transfer to a container and refrigerate if making ahead; bring back to room temperature before using.
6. Step 6

   13:00
   After the dough has risen, punch it down to remove excess air. Divide into 60-gram portions (yields about 24 pieces). Cover the portions with plastic to prevent drying.
7. Step 7

   14:07
   Round each 60-gram piece into a smooth ball (first-in-first-out to allow resting). Grease 4.5-inch ensaymada molds with margarine, butter, or shortening. Place one ball in the center of each mold and gently press down to deflate slightly and ensure even rising without large air bubbles.
8. Step 8

   16:34
   Cover molds lightly with plastic and let rise in a warm, comfortable room-temperature spot (not too hot) for 2 to 3 hours until doubled in size.
9. Step 9

   18:28
   Preheat oven to 300°F (or up to 325°F). Bake the risen ensaymadas for 15-16 minutes until golden brown.
10. Step 10

    19:46
    Remove from oven. Use a spoon or spatula to slightly lift each ensaymada in its mold to allow air circulation underneath and prevent steam buildup. Let cool in molds for 10-15 minutes, then transfer to a rack or pan to cool completely.
11. Step 11

    21:18
    Once fully cooled, spread a generous but even layer of the prepared buttercream on top of each ensaymada using an angled spatula.
12. Step 12

    22:59
    Place each iced ensaymada in the center of a cello sheet (or similar wrapping). Grate processed cheese or Parmesan (or a mix) generously on top. Fold and wrap securely. Serve or store.