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Ham Filled Ensaimada

500 grams ham sliced into strips
6-1/2 cups flour
1 tablespoon sugar
1 tablespoon yeast
1 cup lukewarm water
8 egg yolks
1 cup sugar
1/2 cup potato, mashed
1/2 cup evaporated milk
1 teaspoon salt
1 cup butter, melted
cheese, grated

Sprinkle yeast on lukewarm water. Let rise until bubbly. Stir in
sugar and salt. Set aside.

Blend egg yolks, sugar, potatoes and milk. Add the yeast mixture,
flour and salt.

Knead while adding butter a little at a time (leaving about 1/3
cup for greasing) until dough becomes smooth and elastic. Set
aside to rise until dough doubles in size.

Punch down dough and divide into 14 (or 50 grams in weight) pieces.
Form each piece into a ball and then roll out into 1/8-inch thick
pieces. Sprinkle filling on dough then roll and form into a coil
and place in greased ensaimada molders. Let rise until it doubles
in size then bake in a pre-heated oven (at 375 degrees F) for 15
to 20 minutes. Remove from mold, brush with butter, dust with sugar
and grated cheese. Wrap in cellophane.

Makes: 12-14 ensaimadas


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