Makes approximately 30 1” diameter ensaymadas.
1 ½ Tablespoons Active Dry Yeast
1 Tablespoon White Sugar
1 Cup Warm Water, divided
8 Egg Yolks
3 Cups All-purpose Flour, or more as needed
1 Cup White Sugar
1 Cup Melted Butter, divided
½ Cup Milk
1 Teaspoon Salt
½ Cup Butter
8 oz. Cream Cheese
2 Tablespoons Powdered Sugar
2 Tablespoons Whole Milk
¼ Teaspoon Salt
½ Teaspoon Vanilla
½ Cup Grated Cheddar Cheese, or as needed
Dissolve yeast and 1 tablespoon sugar in 1/2 cup water.
Combine remaining water, egg yolks, flour, 1 cup sugar, 2/3 cup melted butter, milk, and salt in a bowl. Stir in yeast mixture until a dough forms. Transfer to a floured surface and knead until dough is smooth, elastic, and no longer sticky, adding more flour as needed.
Place dough into a greased bowl and let rise until doubled in size, about 2 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Divide dough into 1-ounce balls. Roll out each ball into a thin rectangle and brush with remaining 1/3 cup melted butter. Roll dough lengthwise and shape. Place onto a baking sheet. Cover and let rise until light and dough is soft, about 30 minutes.
Bake in the preheated oven until golden brown and easy to pick up off of the baking sheet, about 15 minutes.
While baking, in a medium bowl mix butter, cream cheese, powdered sugar, whole milk, salt and vanilla slowly – then beat until light and fluffy.
Remove from the oven and spread sweet cream cheese mixture on top. Then sprinkle with grated cheddar cheese. Serve warm.
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