Line a cookie sheet with parchment paper. Set aside.

Dissolve yeast and sugar in a small amount of lukewarm water. Set aside.

In a mixing bowl, combine the egg yolks, sugar, milk, salt, ¼ cup melted butter, remaining water and 1 ½ cups flour to form a sponge dough.

Stir in yeast mixture. Add the rest of the flour (1 ½ cups) and remaining butter (1/4 cup) then transfer the dough on a floured board.

Knead dough until smooth and blisters appear (around 5-10 minutes). Transfer the dough in a greased bowl; cover with plastic wrap and let rise for 2 hours or until double in size.

Punch down the dough and divide it into 15 pieces, each piece weighing approximately 2 oz.

Form each piece into a ball and using a rolling pin, roll out thinly into a 5X4 inch rectangle. Brushed the surface with creamed butter and sprinkle with grated cheese. Roll as in jelly roll and form into a coil.

Place in prepared cookie sheet, brush top of each ensaymada with melted butter and let rise for 4 hours or until double in size. (The longer you let it rise, the softer the ensaymada would be)

Bake in a preheated 350° F oven for 10-15 minutes or until light golden brown (depends on the oven). Immediately brush the top of ensaymada with melted butter and let cool slightly.

Before serving, top with creamed butter, sugar and grated cheese.

Enjoy!