Weigh everything out and then take 1 tbsp of sugar and the yeast and add it to the milk. Set it aside and let it foam up about 5-10 min. Then add 60 grams of flour, mix, and set aside for 30 min.

Mix the remaining sugar, flour and salt together and set aside.

Once the milk mixture has doubled in size, add it to the flour mixture as well as the butter and the egg yolks. On a floured surface knead the dough for about 7-10 min if kneading by hand. You may need to add a lot of flour as the dough can be wet. Knead until dough is smooth and elastic. Then add the dough in a oiled bowl and let it prove for 2 hours.

After 2 hours, knock out the air and divide the dough into 12 balls (usually 80 grams).

Roll out the balls and twirl into the ensaymada shape and let it rest for another 1 hour covered by an oiled cling film or a damped cloth. Then bake at 175'c for 10-12 min. Then let it cool down completely.

For topping mix some butter and sugar together, spread on ensaymada, then great cheese on top.