my ensaymada

Ingredients
Dough
• 1/3 cup refined sugar
• 1 teaspoon salt
• 1/4 teaspoon instant yeast
• 1/2 cup all-purpose flour
• 2 tablespoons water
• 1/3 cup butter
Sponge
• 1 egg
• 1 tablespoon refined sugar
• 2 tablespoons water
• 1 1/2 cups all-purpose flour
• 3 egg yolk
• 1 teaspoon instant yeast
Topping
• grated cheese
• melted butter
• sugar


METHOD
1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.
2. Put the dough ingredients except butter in a mixing bowl. Blend 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 Roll out each piece thinly into 8 x 5 inch 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.
4. Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.