Heny sison special ensaymada recipe

Cheesy Ensaymada
By: Patty Loanzon of Heny Sison Culinary School

Everyone’s favorite bun is made extra delicious thanks to cheese mixed into the batter. This time-friendly recipe can be cut into two parts—make the dough in the evening then leave to proof (covered in plastic) in the refrigerator. Bake it the following morning.

Makes 17 pieces  Prep Time 4 to 5 hours including rising and proofing
Baking Time 30 minutes

3/4 cup water
1 tablespoon honey
1/2 teaspoon salt
4 1/4 cups sifted all-purpose flour
1/2 cup grated processed cheese
1 tablespoon plus 1 teaspoon instant yeast
1 tablespoon powdered full-cream milk
6 egg yolks
3/4 cup sugar
1/2 cup melted and cooled unsalted butter
1/2 cup softened butter

For the topping
1/2 cup unsalted butter
1/2 cup sugar
grated quezo de bola

1  In a bowl, mix water and honey.

2  Place salt in flour and pour into a mixing bowl. Add grated processed cheese and mix using your hands to separate the particles.

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