Step 1

In a mixing bowl, mix together milk, shortening, sugar and salt.

Step 2

Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-like consistency is achieved.

Step 3

Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture is too liquid or too sticky but not too much.The dough is supposed to be sticky.

Step 4

Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel. Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.

Step 5

Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.

Step 6

Roll the dough into a log and cut into Roll each log again and cut into Repeat this process until you end up with 16 slices.

Step 7

Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it into a coil (spiral) with the end tucked under.

Step 8

Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1 hour until it has risen to almost double its size.

Step 9

Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down for a few minutes before removing from molds.Then let them cool completely.

Step 10

Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered sugar.

Step 11

Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous amount of grated cheese.