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30 g compressed yeast
¼ cup
lukewarm water
3 teaspoons sugar
4 cups plain (all-purpose) flour
185 g butter or margarine
½ cup castor sugar
6 egg yolks
½ cup milk
extra ½ cup melted butter
125 g finely grated mature cheese,
preferably Dutch Edam
2-3 tablespoons extra castor sugar
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Method:
Crumble yeast into warm water in a small
bowl. Stir in 3 teaspoons sugar until dissolved. Sprinkle
with a spoonful of flour and set aside in a warm place. Beat
butter or margarine until soft, add castor sugar and continue beating
until light. Add egg yolks, one at a time, beating well after
each. Stir in flour and milk alternately, then the yeast
mixture. Beat well until smooth. (Depending on the
absorbency of flour, which varies, it may be necessary to add a
tablespoon or two more of flour. The dough should be soft but
not so soft that it sticks to the sides of the bowl). Form dough
into a ball and leave on a floured board for 10 minutes. Wash
bowl in hot water, dry well, grease lightly and put dough in the warm
bowl. Cover with a cloth and leave in a warm place until double
in volume, about 1 hour. Divide dough into 2 equal portions and
roll each on lightly floured board to a rectangle 45 cm x 38 cm in
size. Brush with some of the melted butter and sprinkle with
half the grated cheese. Cut rectangle into 3 equal strips
lengthways and roll up each strip like a Swiss roll, starting at the
long end. Cut each long roll into 3 pieces, so you have 9 pieces
in all. Roll each piece with hands on the board until as thin as
a pencil, then form into snail-like coils or twists. Put on a
greased baking sheet, leaving spaces in between, cover with a dry
cloth and leave in a warm place 30 - 40 minutes or until dough once
more almost doubles in bulk.
Bake in preheated oven for 10 - 15 minutes or until golden brown. Remove
from oven and while hot brush with melted butter and sprinkle with
castor sugar. Serve ensaimadas warm or at room temperature.
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