ENSAIMADA 2

Ingredients:

2	tbsp	dry yeast
1/3	cup	potato water
6	pc	MAGNOLIA BROWN EGGS, use egg yolks only
1/2	cup	sugar
1	cup	MAGNOLIA FULL CREAM MILK
1	cup	mashed potatoes
1-1/2	cups	bread flour

1 (225 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED, softened
1/2	cup	sugar
6	pc	MAGNOLIA BROWN EGGS, use egg yolks only
5-1/2	cups	bread flour
3	tbsp	cooking oil
		grated MAGNOLIA CHEDDAR CHEESE
		sugar

Procedure:

Dissolve yeast in potato water. Let stand for 3 to 5 minutes.
Meanwhile, beat egg yolks and sugar until light or lemon color. Add milk, mashed potatoes and bread flour, beat until well blended. Add dissolved yeast and blend well. Let rise for 30 minutes
For dough, cream butter and sugar until light and fluffy. Add egg yolks one at a time, then blend in flour and continue mixing until resembles pea size. make a well at the center and add the sponge dough.
Knead until the texture is fine and elastic. Use 3 tablespoons cooking oil for kneading. Let the dough rest in warm place for one hour.
Cut into desired weight. Roll each piece into a rectangle (paper thin).
Brush with melted butter and sprinkle a little cheese and roll. Let rise again until double in bulk. Bake in a preheated oven set at 350⁰F for 10-12 minutes or until done.
Brush with melted butter and top with cheese and sugar.

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