Ensemada

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1/2 cup evaporated milk
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup butter
• 4 cups flour, sifted
• 6 egg yolks, slightly beaten
• 2 tablespoons yeast, dissolved in 1/2 c warm water with 1 t sugar
• 1/4 butter, softened
• sugar, for dusting

Recipe

• 1 combine milk and water. heat on stovetop until just below boiling. add sugar and butter; stir to melt butter. place in a large mixing bowl and let cool.
• 2 gradually mix in flour and egg yolks, then add yeast/sugar mixture. mix well. dough will be soft and sticky. form into a ball and place in a clean, greased bowl. cover and let rise 30-45 minutes, until doubled in bulk.
• 3 cover 2 large baking sheets with parchment paper.
• 4 spread butter on work surface. rub some butter on hands to prevent sticking. divide dough into 2 parts. throw dough onto work surface about 10 times to firm it up.
• 5 divide each portion of dough into 6 balls. form each ball into a rope, rolling and stretching until about 12" long. coil each rope onto baking sheet, making a snail-shell shape. leaving 2-3" between rolls. let rise 40 minutes.
• 6 preheat oven to 350 degrees.
• 7 bake buns 10-15 minutes until light brown.
• 8 cool slightly then spread with butter and dust with sugar.
• 9 special note: this batter is extremely sticky and hard to handle. do not add flour to make the dough more firm, as this will cause you to have hockey pucks instead of light, airy buns!