Ensaymadas

Name: Ensaymadas
Ingredients: 1 1/4-ounce envelope active dry yeast (about 2 1/4 tsp.); 6 1/2 teaspoons plus 1/2 cup sugar; 1/2 cup lukewarm milk (105°F-110°F); 6 large egg yolks; 3 cups all-purpose flour, divided; 1 1/2 teaspoon kosher salt; 8 tablespoons unsalted butter, room temperature; plus 4 tablespoons melted, slightly cooled, divided; Nonstick vegetable oil spray; 1/2 cup grated Parmesan, plus more; Two 6-cup jumbo muffin pans; a 1/2-inch-diameter wooden dowel

10 ingredients

1 steps

Ingredients

1 1/4-ounce envelope active dry yeast (about 2 1/4 tsp.)
6 1/2 teaspoons plus 1/2 cup sugar
1/2 cup lukewarm milk (105°F-110°F)
6 large egg yolks
3 cups all-purpose flour, divided
1 1/2 teaspoon kosher salt
8 tablespoons unsalted butter, room temperature; plus 4 tablespoons melted, slightly cooled, divided
Nonstick vegetable oil spray
1/2 cup grated Parmesan, plus more
Two 6-cup jumbo muffin pans; a 1/2-inch-diameter wooden dowel

Directions

1

["Combine yeast, 1/2 tsp. sugar, and 3 Tbsp. lukewarm water in the bowl of a stand mixer. Cover bowl and let mixture sit until foamy and active, about 10 minutes.", "Whisk milk, 3 egg yolks, 3/4 cup flour, and 1/4 cup sugar into yeast mixture until smooth. Cover and let sit until very bubbly, 1-1 1/2 hours.", "Add salt, remaining 3 egg yolks, 1/2 cup sugar, and remaining 2 1/4 cup flour to mixture. Fit mixer with dough hook and mix dough on medium-low speed until smooth and elastic, 6-8 minutes (it will be sticky). Add 8 Tbsp. room-temperature butter 1 Tbsp. at a time, mixing until completely incorporated after each addition (about 1 minute each time). Dough should be very easy to stretch. Cover bowl and let dough rise in a warm draft-free place until doubled in size, about 2 hours.", "Preheat oven to 325\u00b0F. Coat muffin cups with nonstick spray and line with 4\" squares of parchment paper. Punch down dough; divide into 12 pieces. Working with 1 piece and covering the rest