Melt brown sugar into a syrup and pour in coconut milk. Boil while continuous stirring until thick, about 30 minutes. Mix in desiccated coconut. Set aside.
In a bowl, dissolve yeast in warm milk and sugar. Mix and allow to activate.
Add eggs, and flour to activated yeast until well combined. Knead on low speed for 4 minutes. Add salt and butter then knead on medium speed until the dough comes off from the bottom and sides of the bowl.
Place on a buttered surface, cover with plastic, and allow to rest for 1 hour.
Portion and roll into balls and rest for 25 minutes.
Flatten thin into ovals.
Spread a thin later of coco jam filling. Roll into a rope and coil, tucking in ends underneath. Place on a buttered mold.
Rest in a warm place for 20 minutes. Bake at 190˚C for about 15 minutes or until golden. Allow to cool.
In a bowl, beat softened butter and sugar until light yellow.
Brush top of ensaymada with butter sugar, and sprinkle with grated queso de bola.
Servings 0