1. Place all liquid ingredients first according to your brand of bread machine’s instructions. Then add the butter and eggs.

2. Add the flour, sugar and salt. Make a small indention at the centre and add the yeast into the hole. Make sure your yeast will not touch the liquid ingredients prior to kneading.

3. Set the machine to DOUGH cycle and it will start to mix. Make sure you scrap the sides of the pan while the dough is not formed yet to help the machine out. Then leave the machine to do it’s own function. My machine will take up to 1 1/2 hours to knead & raise the dough.

4. After the cycle is finished, sprinkle flour on a dry flat surface and transfer the dough on the surface. Remove the excess air by punching the dough.

5. Cut the dough into 2 roll it like a log and cut the dough to 1 1/2 to 2 inches according to our desired size.

6. Flatten the dough using a rolling pin, then spread butter or ube haleya (optional). Sprinkle some cheese over the painted area then seal the dough by folding opposite directions and rolling it until a long cylindrical shape is formed (about 14 inches in length).

7. Start forming the spiral Ensaymada shape by crossing the two opposite ends of the dough. The end should be tucked in under dough. (see video for better comprehension).

8. Place in a baking tray and continue the procedure till all the dough is consumed. Leave it to rise again for a minimum of 30-60 minutes before baking.

9. Pre-heat the oven to 160C and bake the ensaymada for 15-17 minutes .10. After baking, let it cool down completely then brush butter on top and dip it upside down in a sugar bowl. Sprinkle with grated cheese on top and reay to serve. Enjoy!