Ensaymada (Sweet Bread). (Recipe 1)

  • 80 ml (1/3 cup) refined sugar 
  • 1 teaspoon salt 
  • 1/4 teaspoon instant yeast 
  • 120 ml (1/2 cup) all-purpose flour 
  • 2 tablespoons water 
  • 80 ml (1/3 cup) butter 

  • 1 egg 
  • 1 tablespoon refined sugar 
  • 2 tablespoons water 
  • 360 ml (1 1/2 cups) all-purpose flour 
  • 3 egg yolks 
  • 1 teaspoon instant yeast 

  • grated cheese 
  • melted butter 
  • sugar 


  1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover with damp cloth and let rise for 2 hours. 
  2.  Put the dough ingredients except butter in a mixing bowl. Mix until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk. 
  3. Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute 
  4.  Roll out each piece thinly into 20 cm x 13 cm (8 x 5 in) rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size. 
  5. Bake at 165oC (325F) for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.