CLASSIC ENSAYMADA

INGREDIENTS:

​3 1/4 cups bread flour
3 tbsp sugar
1 tsp salt
2 1/4 tsp / 7g instant yeast
1 large egg, beaten
1 cup evaporated milk
3 tbsp unsalted butter, melted plus more for coating
1/4 cup water
extra flour for kneading
egg wash (1 egg + 1 tbsp milk)
margarine and sugar for topping

DIRECTIONS:

​In a large bowl, combine flour, sugar, salt , and instant yeast.
Add beaten egg, melted butter, milk and water. Stir well until combined.
Transfer to a floured surface and knead until dough is smooth and elastic, about 10 minutes if kneading by hand or 5 minutes using a stand mixer on speed 3. If the dough is overly sticky, you can add extra flour, 1 tbsp at a time making sure not add too much flour.
Form into a ball then transfer to a bowl greased with oil. Also, brush or spread some oil on top. Cover with a food wrap or damp cloth.
Let rise in a warm place for about 1-2 hours or until double in size.
Punch down the dough to remove air pockets then transfer to a floured surface. Divide the dough equally two and return the other half in the bowl, cover (to avoid drying) and set aside …