Ensaymada (Butter–Sugar–Cheese)

Method

1. In a bowl, mix together the flour, yeast, sugar and salt.
2. Add the egg yolks, warm milk and softened butter.
3. Knead until the dough is smooth and elastic; it will be rich and slightly tacky.
4. Place in a greased bowl, cover and let rise until doubled.
5. Divide into 12–16 pieces.
6. Roll each into a rope and coil into greased ensaymada molds or muffin tins.
7. Let rise again until puffy.
8. Bake at 180°C for 15–18 minutes until lightly golden.
9. Cool slightly.
10. Slather the tops with softened butter, then sprinkle generously with sugar and grated cheese.