From the article, “Bonifacio Day Baking“.
Quezo de Bola Cream Cheese Ensaymada
- 1 1/4 cups + 2 tablespoons fresh milk
- 1 tablespoon+ 1 teaspoon instant dry yeast
- 1/2 cup refined sugar
- 6 egg yolks
- 1/4 cup melted butter
- 4 cups MAYA All-Purpose Flour (plus additional, if needed)
- 1/2 teaspoon salt
- melted butter (for brushing)
For the filling:
- 1/2 cup soft butter
- 1 - 2 cups grated cheddar cheese
For the buttercream:
- 1 package cream cheese softened
- 1/4 cup unsalted butter
- 1 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- grated quezo de bola, for toppings
- Grease two to three dozens of ensaymada molds (depending on sizes) with vegetable oil shortening or butter. Muffin pans may also be used in the absence of ensaymada molds.
- Dissolve the yeast in milk, and add in the rest of the ingredients, stirring the mixture until it is blended thoroughly
- Knead the dough for 15 to 20 minutes or until smooth and elastic. Transfer the dough to a bowl greased with vegetable oil shortening or butter. Cover with a damp towel or plastic wrap, then allow to rise for 1 hour or until the dough has doubled in size.
- Once the dough has doubled in size, transfer it again to a flat surface. Gently push or punch down the dough to deflate.
- Divide the dough into 50- to 80-grams pieces, and form into small balls. Set aside and let them rest for 20 minutes.
- With a rolling pin, roll each portion into an oval. Brush with softened butter, and sprinkle with grated cheese.
- Roll each into a rope, and shape like a snail; then place in the greased molds, making sure to tuck the ends.
- Let the shaped dough rise again (covered with damp towel or plastic wrap) for 1 to 2 hours or until they double in size.
- Preheat the oven to 350°F. Bake in the preheated oven for 15 to 20 minutes or until golden in color. Let the breads cool a bit; then brush the top with buttercream, and sprinkle with grated quezo de bola.