2 pkg. active dry yeast
2 tbsp. granulated sugar
1/2 c. lukewarm water
1/2 c. evaporated milk
5 c. all-purpose flour
1/2 tsp. salt
8 egg yolks
2 whole eggs
1 1/4 c. sugar
1 c. butter at room temperature
1/2 c. melted butter for brushing
1 c. shredded Gouda cheese
Granulated sugar for topping

In a big bowl, dissolve yeast and 2 tablespoons sugar in lukewarm water and milk. Stir in 1/2 cup flour and mix well. Let stand for 10 minutes.

Combine 4 beaten egg yolks, 1 whole egg, 1/2 cup sugar, and 1/2 cup butter. Add to yeast mixture. Stir in 1 cup flour and beat well until blended. Cover and let rise in warm place for 1 hour or until double in bulk.

Mix 4 beaten egg yolks, 1 whole egg, 3/4 cup sugar, and 1/2 cup butter. Add to yeast mixture and stir in the remaining flour and salt. Knead dough on floured board for 15 minutes until smooth and elastic. Let rest for 10 minutes. (Using food processor or an electric mixer with dough hooks takes less time.)

Divide the dough into 24 portions. Roll each portion to about 1/2 inch thick. Roll from one end and twist like a swirl. Put in greased ensaimada or roll molds. Brush top with butter and sprinkle with cheese. Place in warm place and let stand for another 1 to 2 hours or until double in bulk.

Bake in a preheated oven at 350 degrees for 12-20 minutes or until golden brown. Brush again with butter and roll top in sugar and cheese.

NOTE: For variety, add 1/2 cup finely shredded ham, shrimp or flaked crabs with the last addition of flour to yeast mixture, before rolling and putting into molds.