Ensaimada (Finger Roll)
- ¾ cup lukewarm water
- 1 package active dry yeast
- 1½ tsp. sugar
- 4½ to 5 cups flour
- ½ cup butter
- ½ cup sugar
- 8 egg yolks
- ¼ cup milk
- ¼ tsp. salt
- ½ cup melted butter
- ¼ cup sugar
Dissolve yeast in lukewarm water. Add 1½ tsp. sugar and one cup flour. Mix thoroughly. Cover and let rise in warm place until doubled in bulk or about 1½ hours.
Cream butter and sugar. Beat in egg yolks and milk until well-blended. Add salt and remaining flour. Add creamed mixture to yeast sponge and mix until well-blended.
Knead dough on lightly floured surface until dough becomes satiny and elastic. Cover and let rise for 10 minutes. Knead dough on lightly greased surface. Roll dough into 1/8″ thin rectangle; cut into 4×8 inch pieces. Brush surface with melted butter.
Stretch dough into 10 inch pieces, twist and coil into shape. Place in ensaimada molds or tart pans; let rise in warm place until doubled in bulk, about 45 minutes. Bake in 400 degrees F. oven for 15 minutes.
Cool and brush surface with melted butter and sprinkle each ensaimada with ½ tsp. sugar. Yield Approximately 1½ dozen.
