GOLDILOCKS ENSAIMADA

There were also a lot of readers who emailed me for the Goldilocks Bakeshop ensaimada which unfortunately I don't have. I don't think anybody, except for the people who work in that bakeshop, has the exact recipe. I have one from my cookbook FAVORITE FILIPINO RECIPES by Pat Limjuco Dayrit which comes closest to the Goldilocks Bakeshop ensaimada in taste and texture. It takes the whole day to make, though.
　
Ensaimada½ C lukewarm water
1 tsp sugar
1 level tsp dry yeast
1 cup flour
6 egg yolks
9 T sugar
6 T butter, softened
2 C flour
extra butter, softened
1 C grated cheese, preferably queso de bola
sugar

Put lukewarm water in a stand mixer bowl. Add sugar and yeast. Let stand for 10 minutes.
Add flour and mix with a wooden spoon.
Cover with a damp towel and let rise in a warm place for 40 minutes to 1 hour or until double in bulk.
Add egg yolks, sugar and butter to flour mixture. Add to this the 2 cups of flour and knead with dough hook attachment.
Cover and let rise again in warm place for 3 hours.
Divide dough in 12 portions. Roll each portion to ¼-inch thick. Spread butter and sprinkle with grated cheese.
Roll up, starting from one end and twist like a knot.
Place into an ensaimada mould or large muffin pan lined with parchment then greased.
Keep in a warm place to rise for 4 hours.
Bake in a preheated 350°F oven for 10 - 12 minutes.
Brush with butter and sprinkle with sugar and grated cheese.

Ensaimada (Spanish)
And for Spanish nationals who live outside Spain and would like to make ensaimada, here is the recipe adapted from THE CUISINES OF SPAIN by Teresa Barrenechea. This one doesn't have a single pat of butter, it uses lard and she explains that in Majorcan saim means lard. I have made this ensaimada and I think this is the best recipe.
Makes three 8-inch diameter coils
4½ tsp yeast
2/3 C whole milk, heated to lukewarm
3½ C flour, sifted
½ tsp salt
¾ C sugar
2 eggs
6 T olive oil, plus extra for oiling rolling pin, work surface, and baking sheets
½ C melted and cooled lard
½ C confectioner's sugar
In a small bowl, dissolve the yeast in 1/3 cup of the warm milk and let stand for 5 minutes. In a large bowl, stir together the flour, salt and sugar. Make a well in the center and add the remaining milk, eggs, olive oil, and the yeast mixture into the well. Using a spoon, gradually pull the mixture into the well, stirring as you do. When a uniform dough has formed, turn it out onto a lightly floured surface and knead for 10 minutes, until the dough is smooth and no longer sticky; if dough is too sticky work in a little more flour. Gather the dough into a ball, cover with a kitchen towel and let rise at room temperature for 1 hour.
Divide the dough into 3 equal portions. Oil a work surface, a rolling pin and 1 or 2 baking sheets. Roll out 1 portion into a 10 x 6-inch rectangle. Brush with lard and fold in half lengthwise. Brush with melted lard and fold again in half lengthwise. Roll again into a 10 x 6-inch rectangle and starting from the long side, roll up into a tight 10-inch cylinder. Shape it into a snail-like coil. Repeat with the 2 remaining dough portions.
Place the coils on the oiled sheets, cover with kitchen towel and let rest in a warm spot overnight.
Preheat the oven to 350°F. Bake the coils for 30 minutes, or until they are airy and golden and springs back when pressed with a fingertip.
Remove from oven and let cool on wire racks. Dust with confectioner's sugar and cut into segments just before serving.