• Brush 2 pieces of 30cm round cake pan and brush with softened butter. 
• In a small bowl, combine warm water, yeast, and sugar and allow it bloom for 15 minutes. 
• Whisk together flour, sugar, salt and set aside.
• In another bowl, whisk together milk, shortening, and egg yolks.
• Combine the dry, wet ingredients, and bloomed yeast until dough is formed. 
• Dust the working surface with flour and knead the dough for 10 minutes until soft. 
• Allow it to rest and rise in a warm place for 1 hour or until doubled in size. 

Assembling the Ensaymada

• Punch down the dough and place it back at the working surface, then roll the dough into a log and cut into 14 equal pieces or weigh each dough at 75 grams
• Shape the dough into ball, then roll out each dough into a log to about 15 cm, then swirl the dough, and then place the dough into the prepared pan.
• You can fit 10 doughs in the round pan and the extra 4, place in a smaller pan. Next, cover with cling wrap and allow it rise for 1 hour:
• Preheat the oven to 350 degrees Fahrenheit and bake for 30 minutes. 
• After removing the Ensaymada from the oven, brush the top of the ensaymada with the leftover softened butter and top with sugar and grated cheese.