As we grew, we were introduced with different kind of ensaymada. A soft ensaymada smothered with butter and sugar, and topped with grated cheese. Yes, this kind of ensaymada is special and somewhat pricier than the local bakeries, usually double or triple the price, but it’s worth every penny. It does not have this chewy texture that when you bite it’s as if the bread is fighting back. The butter is “butter” and not margarine and the most happy part is the cheese. When I get hold of a box of ensaymada and and get the chance to first get one, I get the grated cheese toppings from the other ensaymadas and put it on top of mine. I know it’s selfish but who cares, I love those cheeses.
4. Add remaining flour and mix well until all flour is incorporated. The dough will come out a bit sticky but that’s alright. Do not knead. Just ensure that the flour is well incorporated. Leave for an 1 1/2 to 2 hours or until the volume doubled at room temperature and pop it in the fridge for another 2 hours to firm it up.
5. Slightly punch the dough and transfer on a heavily floured surfaced. Roll the dough using a rolling pin and divide the dough into three parts. Return the remaining dough in the fridge for easy handling.
6. Roll each part into a log and divide into 9 pieces. Shape each pieces into a rope 7 to 8 inches long and coil or knot it like the photo above. Rise for another 45 minutes.
7. Bake for 15 to 20 minutes or until the top is golden brown in color. Cool for 45 minutes.
8. For the spread, beat together cream cheese, butter and mashed avocado until creamy in texture. Smother over the cooled ensaymada and sprinkle with white sugar.
