ENSAYMADA SPECIAL

all purpose flour   1,600grms.                 suspend yeast in water mix other ingredients except for butter  these
cake flour                400grms                 added when all the ingredients have been properly blended until 
sugar                        360grms.               smooth develop.
butter                        500grms.
salt                              30 grms
eggyolks                    200grms
whole eggs                 200 grms
water                          920grms
yeast dry                      40
procedure........  ferment the dough
scale  70 grms and allow the dough  to rest  20 mins
sheet the dough brush     with butter
stretch the dough side wise until its very thin place filling if desired
roll the dough  and alow to  rest 20  mins.
stech the dough allow  20 mins.
place in the ensaymada  mold baking sheet
proof for 60 to 80 min. bake at 375 F til  done cool brush with butter dip in  to  sugar