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LOCATION: Recipes >> Spanish >> Ensaimadas 03

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350g white bread flour
1 Tsp salt
1 Tbsp caster sugar
150ml lukewarm water
1 Tsp dried yeast
3 egg yolks
50g unsalted butter, softened
85g Cheddar cheese, grated
6 Tsp unsalted butter, melted
50g sugar

Sift the flour and the caster sugar into a food processor fitted
with a dough blade. Make a well in the centre. Dissolve the dried
yeast into the warm water and pour into the well. Add the egg yolks
and leave for a few minutes until bubbles appear on the surface of
the liquid.

Combine the ingredients for less than a minute into a firm dough.
Add the 50g of softened butter and knead until smooth for about
2-3 minutes. Turn the dough out into a floured bowl, cover and
leave to rise in a warm place until the volume doubles.

Preheat the oven at 350 F. Turn the dough out onto a lightly-floured
surface. Spread the grated cheese over the surface and roll each
of the pieces into 12.5cm/5in lengths. Coil into snail shapes and
place on a lightly greased, high-sided tray.

Cover the tray with a loose-fitting plastic bag and leave to rise
for a second time until the dough doubles in volume, for about 45
minutes, or up to 2 hours if conditions are not warm. Bake for
20-25 minutes.

Brush with the melted butter, sprinkle with sugar and allow to cool
before serving.


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