Ensemada  
Recipe Number: 1272687832
Contributor: Miulang
Ingredients
1/2 C Evaporated milk
1/2 C Water
1/2 C Sugar
1/2 C Butter (one block)
4 C Sifted flour
6 Egg yolks, slightly beaten
2 packets (2 T.) yeast in 1/2 C warm water with 1 Tbls sugar added
Topping:
1/4 C Softened butter (1/2 stick)
Granulated sugar, for dusting
Cooking Instructions
Cover 2 large baking sheets with parchment paper. Combine milk and water and heat almost to boiling. Add stick of butter and sugar to melt butter. Place mixture in large mixing bowl and let cool. Gradually mix in flour and egg yolks, and then yeast/water/sugar mixture. Mix well; dough will be very sticky and soft. Form into a ball (grease your hands with butter so dough doesn't stick to hands) and place in a clean, greased bowl. Cover and let rise 30 to 45 minutes, until dough is doubled in bulk.

Spread softened butter on work surface and on your hands. Divide dough into 2 parts. Throw dough on work surface 10 times or so to firm up dough.

Divide each dough half into 6 balls. Make a 12 inch long rope out of each ball by rolling and stretching dough. Coil each rope into a snail shell shape on the baking sheet. Leave 2 to 3 inches between buns. Let rest for 60 minutes.

Preheat oven to 350 degrees Farenheit. Bake buns for 10-15 minutes, until lightly browned.

Cool slightly, then spread with butter and dust with sugar. Makes 1 doz. buns
Additional Comments
This a recipe for butter buns, a sweet treat that has no nutritional value at all but tastes good nonetheless. This recipe originally came from the Philippines but has since been adapted to the tastes of Hawaii residents.



SPECIAL NOTE: This batter is extremely sticky and hard to handle. Do not add flour to make the dough more firm, as this will cause you to have hockey pucks instead of light, airy buns!