Filipino Ensaymada with Cheese (Soft Cheesy Buns)

In a small bowl, combine warm milk (about 110°F) and 1 tablespoon of sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.

In the bowl of a stand mixer, whisk together bread flour, remaining sugar, and salt.

Add the yeast mixture, eggs, and egg yolks to the dry ingredients. Mix on low speed using the dough hook until a shaggy dough forms.

Add the softened butter pieces one at a time while kneading on medium-low speed. Continue kneading for about 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball. Place them on a parchment-lined baking sheet spaced about 2 inches apart.

Cover the baking sheet loosely with plastic wrap and let the buns rise again for 30 minutes, until puffy.

Preheat your oven to 350°F (175°C).

Brush the tops of the risen buns with melted butter. Bake for 18–20 minutes, until golden brown. A skewer inserted should come out clean.

Remove from the oven and immediately brush again with melted butter. While still warm, generously sprinkle with grated cheddar cheese and sugar. Serve warm or at room temperature.