4 1/4 cups flour, unsifted
2 packs active dry yeast
1/2 cup sugar
3/4 cup warm water
6 eggs
1 cup butter, softened
1 tsp salt
For topping
1/3 cup butter, softened
1/2 cup grated Edam
cheese
1/2 cup sugar
ENSAYMADA PROCEDURES
1. In a large bowl, sprinkle yeast over warm water. Let
stand for 3 minutes, then stir, making sure that the yeast is completely
dissolved. Stir in sugar and salt until dissolved.
2. Add 1/2 cup of butter, 3 cups of flour, and eggs. Beat
with a wooden spoon until smooth.
3. Add the remaining flour gradually. Use hands to mix the
dough until it becomes smooth and stiff, and separates from the sides of the
bowl.
4. Put the dough on a lightly floured surface. Knead for
about minutes until the dough is smooth and blisters appear on top.
5. Transfer the dough to a lightly greased bowl, then turn
it so that the greased side is up. Cover with a towel. Allow the dough to rise
by leaving it in a warm place for 1 1/2 hours.
6. Spread butter on the bottoms and sides of the two 8″
layer baking pans.
7. Put dough on a lightly floured surface and divide dough
into two portions. Roll out dough into two portions. Roll out dough into 1/8″
thin sheets about 6″x24″. Spread the dough generously with remaining softened
butter. Roll the dough inwards legthwise (i.e. fold the dough on the longer
side). Beginngin at outside edge, turn the dough into a coil while at the same
time twisting it.
8. Cover the dough with towel. Leave in a warm place for
about an hour until the dough rises to twice its bulk.
9. Bake for 30 minutes in oven preheated at 375°F.
10. Allow to cool in pans, then transfer to bread plates.
Spread softened butter on top, then sprinkle with sugar and grated cheese.
Slice before serving.
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