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For the Dough:

3¼ cups all purpose flour, sifted
+ extra flour for dusting
7g (1 pack) instant yeast
4 tbsp granulated sugar
½ tsp salt
2 eggs beaten
¼ cup fresh warm milk
⅓ cup warm water (60°c)
3 tbsp melted butter or margarine
softened Butter or margarine for filling


In a mixing bowl, add water, yeast and a teaspoon of sugar.

Stir until combined.

Set aside in a warm place for at least 5-10 minutes or until foamy and bubbly.

In separate bowl, combine the sifted flour, remaining sugar and salt.

Mix until well incorporated.

Add the wet ingredients starting by beaten eggs, milk, melted butter and yeast mixture.

Mix until dough forms.

(Add more flour if the dough is too wet.)

Place the dough on a floured surface and knead for at least 10 minutes until becomes smooth and elastic ball forms.

Transfer the dough in an oiled bowl and cover with plastic wrap.

Put in a warm place and let the dough rise for at least 1 hour or until doubles its size.

After an hour, punch the dough in the middle to let the air scape.

Place the dough on a floured surface and divide into four equal parts.

Form each piece into log shape (like an embutido).

Divide into 4 individual pieces about 60 grams each.

Using a rolling pin, roll out each pieces thinly into a rectangular shape about 7-8 inches long and 4-5 inches wide.

Brush soft butter onto the center part.

Roll out and seal by pinching all the edges.

Form into a long, log shape about 12-14 inches long.

Shape into twirl or spiral.

Place them into a grease ensaymada molder, or into baking Pan.

Let them rest in warm place for at least 30 minutes.

After 30 minutes, bake them in a preheated oven at 170°c for at least 20 minutes or until golden brown.

Remove from oven and allow to cool completely.

Glaze with sugar.

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