Ensaimada #2 Recipe

Another run on Ensaimada

different recipe variation
This makes a small batch of 9 in baking cups or 6-8 flat on cookie sheet
For yeast:
1/4 cup warm water 105 degrees
1 tsp sugar
1 tsp yeast
let soak for 5 minutes or so

For dough
1/4 cup sugar
1 Tablespoon plus 1/4 teaspoon of milk
1 1/8 cup of all purpose flour
extra 1/2 cup flour for dusting
1/4 cup butter melted and cooled
1/8 teaspoon salt
1/2 teaspoon vanilla or butter emulsion
2 egg yolks

Once the yeast has bloomed add the egg yolks, milk, butter, vanilla,
add all the dry ingredients. Mix well and knead for 5-8 minutes dusting with flour a little at a time
and folding with your turning and kneading of the dough
once all the glutens have come together and done their job, place in bowl with a little oil,
add a little on top and cover with saran wrap and towel put in draft free place and let rise 1hour and 15 minutes. 
Punch down cut into 8-9 even roll lightly into a log and shape into snail on baking pan lined with parchment paper. Let rise for the 2nd proofing for another hour.

Bake 350 for 15-20 minutes until golden brown
spread butter and sprinkle sugar voila!!!!!