Ensaymada (Filipino Brioche Sweet Bread)

• 1/4 ounce active dry yeast 1 packet
• 1/2 cup warm water
• 1/2 cup evaporated milk warm
• 2/3 cup granulated sugar
• 1/2 cup butter melted, for dough
• 4 large egg yolks
• 1 teaspoon salt for dough
• 3 1/2 cups all purpose flour for dough
• oil
• flour for rolling
• 1/4 cup butter softened, for rolling
• 1/4 cup salted butter softened, for icing
• 1/2 cup powdered sugar
• 1 pinch salt for icing
• 1 cup finely shredded cheese such as mild cheddar

1. Place yeast, water, evaporated milk, sugar, melted butter, egg yolks, and salt in bowl of an electric stand mixer fitted with a dough hook attachment. Turn mixer to low.
2. Once ingredients are mostly combined, begin slowly adding flour. When flour has been incorporated into wet mixture, turn mixer to medium. Allow mixer to knead dough until smooth and elastic, 8-10 minutes.
3. Collect dough from mixer and shape it into a ball. Dough will be very sticky. Transfer ball to a lightly oiled mixing bowl, cover bowl with plastic wrap, and set it in a warm place. Allow dough to rise until doubled in volume, 2 1/2-3 hours.
4. When dough has risen, remove it from bowl and turn it onto a well-floured work surface. Cut dough into 16 equal portions.
5. Using clean hands, roll each dough portion into a 7-inch long log, then use a rolling pin to roll log into a very thin 7x4-inch rectangle. Gently spread rectangle with 3/4 teaspoon of softened butter and roll rectangle lengthwise so it is once again a log (like a cinnamon roll). Shape log into a tight coil and place it in cavity of a 24-cavity miniature tart pan or muffin pan. Repeat with remaining portions of dough. Cover rolls with plastic wrap and allow to rest for 45-60 minutes.
6. Preheat oven to 350u0b0 F.
7. Remove plastic wrap from rolls. Transfer pan to middle rack of preheated oven.
8. Bake rolls, rotating pan once halfway through cooking time, until they are golden brown and sound hollow when tapped, 20-25 minutes.
9. Check to see that rolls are done. Remove from oven or add time as needed. Allow rolls to cool completely while preparing topping.
10. Use a hand mixer to beat butter on medium speed until smooth. Add powdered sugar and salt, and continue beating until sugar is fully incorporated, 1 minute more.
11. Spread topping onto fully cooled ensaymada. Top each with a tablespoon of shredded cheese. Serve.

active dry yeast, water, milk, granulated sugar, butter, egg yolks, salt, flour, oil, flour, butter, butter, powdered sugar, salt, shredded cheese

Taken from www.yummly.com/recipe/Ensaymada-_Filipino-Brioche-Sweet-Bread_-9092200 (may not work)