CLASSIC ENSAYMADA

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.

Roll into a log then divide into equal portions about 50 grams each. Repeat the same process with the remaining dough.

Flatten the cut dough, roll into a rope and make spiral shape.

Arrange in tray and cover with plastic wrap or damp cloth and let rise for about 30 minutes.

Brush the top with egg wash then bake in a preheated oven at 350F for about 18-20 minutes.

Remove from the oven and immediately brush the top with butter. Let cool completely.

Generously spread the top with margarine and sprinkle the top with sugar. Enjoy!