Ensaymada with Cream Cheese Filling

Ingredients

• 25 grams active dry yeast (2 ¼ tsp)
• 50 grams granulated sugar (¼ cup)
• 200 grams milk (¾ cup)
• 600 grams all purpose flour (4¾ cups)
• 2 eggs
• 6 grams salt (1 tsp)
• 200 grams unsalted butter, softened (¾ cup)
• 5 ounces cream cheese softened (¾ of a package), divided
• ¼ cup icing sugar
• 2 tsp milk
• 1 cup shredded cheese

Instructions

1. Activate the yeast by combining warm milk, yeast and a 1 teaspoon of sugar. Set aside until it bubbles
2. In a standing mixer fitted with dough hook, add salt, sugar, flour, eggs, butter and yeast mixture. Mix for 10-12 minutes until well combined.
3. Remove dough and transfer to an oiled container. Cover for an hour and let it rise until it doubles in size. Meanwhile, prepare the filling.
4. In a bowl, combine cream cheese, icing sugar and milk. Set aside.
5. When the dough doubles in size, divide it into 12.
6. Using a rolling pin, take a dough and roll it into an 8 inch rectangular shape.
7. Spread the cream cheese filling. Roll the dough inwards making a line. Roll again forming a spiral/circular shape.
8. Place in a mold. Bake for 25-30 minutes or until golden brown. Let it cool for 10 minutes.
9. Spread the cream cheese filling on top.
10. Sprinkle with cheese.