Ensaymada

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine warm milk, 1 tablespoon of sugar, and the active dry yeast. Let it sit for 5-10 minutes until frothy and activated.
2. Mix the dough
   In a large mixing bowl, combine flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture and eggs. Mix until combined, then add softened butter and knead until smooth and elastic, about 10 minutes by hand or 5 minutes in a stand mixer.
3. First rise
   Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
4. Shape the ensaymadas
   Punch down the dough and divide it into 12 equal portions. Roll each portion into a flat rectangle, brush with melted butter, then roll up tightly from the long side to form a rope. Coil each rope into a spiral shape, tucking the end underneath. Place on a baking sheet lined with parchment paper.
5. Second rise
   Cover the shaped ensaymadas and let them rise again for about 30-45 minutes, or until puffy and nearly doubled in size.
6. Bake the rolls
   Preheat the oven to 350°F (175°C). Bake the ensaymadas for 20-25 minutes, or until golden brown. Remove from the oven and let cool slightly.
7. Add the toppings
   While still warm, brush the tops with softened butter, then generously sprinkle with grated cheese and dust with powdered sugar. The heat from the rolls will slightly melt the cheese and create a sweet-savory topping.