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.
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.