In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes.
1 packet active dry yeast, ½ cup water
In the bowl of a stand mixer, combine the flour, sugar, and salt. Mix to combine.
4 cups plain flour, ½ cup sugar, ½ tsp salt
Add the warm milk, eggs, and yeast mixture to the bowl. Mix on low speed until the ingredients come together.
½ cup milk, 2 eggs
Increase the speed to medium and mix for 5-7 minutes, or until the dough becomes smooth and elastic.
Add the room temperature butter to the bowl and mix until the butter is fully incorporated and the dough is smooth and shiny.
½ cup unsalted butter
Turn the dough out onto a floured surface and knead briefly. Form into a ball and place in a greased bowl. Cover with a damp cloth and let rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
Preheat your oven to 180°C (350°F).
Divide the dough into 12 pieces and roll each piece into a ball. Roll each ball into a long rope and then coil the rope into a spiral shape, tucking the end under the bottom of the Ensaymada.
Place each Ensaymada into a greased muffin tin.
In a small bowl, mix together the butter and sugar until well combined.
½ cup unsalted butter, ½ cup sugar
Brush each Ensaymada with the butter-sugar mixture.
Bake the bread for 18-20 minutes, or until golden brown.
Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Once the Ensaymadas are cool, sprinkle with a copious amount of grated Queso de Bola.
Queso de Bola cheese
Notes
Make sure your butter is at room temperature before starting the recipe.
If you don't have a stand mixer, you can mix and knead the dough by hand.
To make sure your dough rises properly, make sure the environment is warm and draft-free.