Ingredients

  • 4 Cups all purpose flour
  • 3/4 Cup warm water
  • 3/4 Cup evaporated milk
  • 2 Teaspoon rapid rise yeast
  • 1 Cup sugar
  • 2 Teaspoon salt
  • 1/3 Cup vegetable shortening
  • 2 Large eggs

Cooking Instructions

  1. Dissolve yeast and 1 tablespoon of sugar in 3/4 cup of warm water. Set aside.
  2. In a mixing bowl, pour all-purpose flour, remaining sugar and salt.
  3. Mix all dry ingredients until incorporated.
  4. Add the dissolved yeast, eggs, evaporated milk and vegetable shortening.
  5. Mix everything thoroughly, until well blended.
  6. Knead until dough is smooth and elastic and shape into ball.
  7. Transfer the dough in a greased bowl and cover with damp cloth and let rise again until double in size.
  8. Punch dough and divide equally into 4 pieces, roll out each piece into a log.
  9. Cut into small pieces and roll thinly into 4 X 2 inch rectangles.
  10. Brush surfaces with butter and sprinkle with sugar. Roll into long rods and twirl into shape.
  11. Place each piece in a ensaymada muffin moulder. Let it rise until doubles in size.
  12. Bake at 350 F for about 10 to 15 minute or until light golden brown.
  13. Cool and brush with melted butter. Top with grated cheese.