Ensaymada

Activate the Yeast (5 minutes): In a small bowl, dissolve the yeast and 1 tablespoon of sugar in 1/2 cup of warm water. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

Prepare the Dough (15 minutes): In a large mixing bowl, combine the remaining 1/2 cup of warm water, egg yolks, flour, 1 cup of sugar, 2/3 cup of melted butter, milk, and salt. Add the yeast mixture and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

Knead the Dough (10-15 minutes): Knead the dough until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches the desired consistency.

First Rise (2 hours): Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, approximately 2 hours.

Preheat and Divide (5 minutes): Preheat your oven to 350 degrees F (175 degrees C). Gently punch down the risen dough to release the air. Divide the dough into 1-ounce balls.

Shape the Ensaymada (20 minutes): Roll each ball into a thin rectangle. Brush with the remaining 1/3 cup of melted butter. Roll the dough up lengthwise to form a log, then shape it into a coil or swirl. Place the shaped Ensaymada onto a baking sheet lined with parchment paper.

Second Rise (30 minutes): Cover the baking sheet with a clean kitchen towel and let the Ensaymada rise in a warm place until light and slightly puffy, about 30 minutes.

Bake (15 minutes): Bake in the preheated oven until golden brown and cooked through, approximately 15 minutes. The Ensaymada should be easy to lift off the baking sheet.

Finish and Serve (5 minutes): Remove the Ensaymada from the oven and immediately brush the warm tops with melted butter. Dust generously with sugar and sprinkle with grated Cheddar cheese. Serve warm and enjoy!