* ½ cup butter, softened , to brush
* 4 cups all-purpose flour, plus more to knead
* ¾ cup plus 1 tbsp. sugar
* 1 tbsp. instant yeast
* 1 tsp. yeast
* 2 large eggs
* 1 cup fresh milk
* ½ cup butter, cubed and softened
* grated queso de bola, to top (optional)
* 2 cups all-purpose flour
* 2/3 cup sugar
* ¾ cup butter or margarine
1) Grease 20 to 24 ensaymada molds with softened butter; set aside.
2) Mix together flour, sugar, yeast and salt in a bowl. Add eggs and milk; mix with your hands. Add cubed butter and mix until well incorporated.
3) Transfer dough to a clean, floured work surface and knead by hand for 10 to 15 minutes. (If using an electric mixer, use the hook attachment and knead dough for 5 to 7 minutes on speed 3 or 4.)
4) Cover with a damp piece of cloth and let dough rise in a draft-free area for 1 hour or until it doubles in size.
5) Meanwhile, make the topping: Mix flour and sugar in a bowl. Lightly incorporate butter with your hands. Refrigerate until ready to use.
6) Once the dough has doubled in size, punch down dough. Using a weighing scale, divide dough into 50 to 60 gram pieces.
7) Roll each piece of dough into a ¼-inch thick rectangle. Brush with softened butter. Take the long side of the dough and roll into a log. Roll into a ball like the shape of a snail. Place dough in the greased ensaymada mold. Repeat with remaining dough.
8) Cover dough with a damp piece of cloth and let rise in a draft free area until it doubles in size, about 35 to 40 minutes. Meanwhile, pre-heat oven to 325 to 350◦F.
9) Brush tops of dough lightly with softened butter and sprinkle with topping. Bake in the pre-heated oven until light golden brown, about 25 to 30 minutes. Top with grated queso de bola, if desired.