ensaymada

add 1 cup water, 1 tablespoon instant yeast, ~1/2 cup granulated sugar, 6 egg yolk, 2 egg, 5 1/4 cup bread flour, and 1/4 teaspoon salt into stand mixer bowl with dough hook attachment

set stand mixer to low speed (stir-2) and let it run for ~2 minutes or until the ingredients look like they're bound together

add 10 tablespoon butter into stand mixer bowl

set stand mixer to medium-low speed (2-4) and let it run for ~18 minutes or until the dough passes the windowpane test

oil up a large bowl

roll dough into smooth ball

transfer dough to the large bowl and cover with plastic wrap

let dough rise at room temperature for ~2 hours or until it has at least doubled/tripled in size

prepare a large pocket out of plastic wrap sheets in order to store dough

punch dough

until all the dough is used up (should be ~24 pieces):

• measure and cut out a ~59 gram piece
• roll into a ball
• place inside plastic wrap

oil up an ensaymada/brioche mold for however many pieces there are

for each piece:

• place into center of mold
• press middle of dough
• place mold onto baking sheet

let dough rise in a warm place for ~3 hours or until it has at least doubled in size

add 16 tablespoon room-temperature butter, 2 ounce cream cheese and ~1/2 cup powdered sugar into large bowl

use a hand mixer until the ingredients are light, creamy/fluffy, and smooth

• if you want it sweeter, add ~1/2 tablespoon granulated sugar

refrigerate

preheat the oven to 300°f

bake for ~18 minutes or until slightly golden brown

transfer to cooling racks and let cool completely

take out buttercream and let it warm to room temperature

for each piece:

• spread 1 scoop buttercream

for each piece:

• grate eden cheese on top

for each piece:

• dust cinnamon on top
• airfry at 300°f for ~5 minutes