Ingredients

Instructions

1. 1

   In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm milk. Let it sit for about 5-10 minutes until the mixture becomes frothy.

2. 2

   In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture and egg yolks.

3. 3

   Mix until a dough forms. Knead the dough on a floured surface or using a stand mixer, gradually adding the 1/2 cup of softened unsalted butter piece by piece.

4. 4

   Continue kneading for about 10 minutes until the dough is smooth, elastic, and passes the windowpane test.

5. 5

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1 hour or until doubled in size.

6. 6

   Punch down the risen dough to release air and divide it into 8 equal portions.

7. 7

   Roll one portion of dough out into a very thin rectangle (approximately 4x8 inches) on a greased surface.

8. 8

   Spread a generous tablespoon of Ube Halaya along the length of the flattened dough.

9. 9

   Roll the dough up tightly into a long log/rope, sealing the edges. Then, coil the rope into a spiral shape (like a snail shell), tucking the end underneath.

10. 10

    Place the coiled buns on a baking sheet lined with parchment paper, leaving space between them. Cover and let rise for another 30-45 minutes.

11. 11

    Preheat your oven to 350°F (175°C). Bake the ensaimadas for 18-20 minutes until they are golden brown.

12. 12

    While baking, cream together the 1/2 cup salted butter and 1/3 cup sugar for the topping until fluffy.

13. 13

    Remove buns from the oven and let them cool for 10 minutes.

14. 14

    Generously brush the tops with the prepared butter-sugar cream and finish with a heavy sprinkling of grated cheddar cheese.