In a bowl, combine warm water, instant yeast, and 1 teaspoon of sugar. Stir until dissolved and let it rest in a warm spot for 5–10 minutes until it becomes foamy.

Meanwhile, in a large bowl, mix your sifted flour, remaining sugar, and salt until evenly distributed.

Add the beaten eggs, warm milk, melted butter, and the activated yeast mixture to the dry ingredients. Mix thoroughly until a sticky dough forms. Adjust with more flour if necessary.

Turn the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic.

Place the kneaded dough in a lightly oiled bowl. Cover it with plastic wrap and let it rise in a warm area until it doubles in size, roughly 1 hour.

Once risen, punch down the dough to release air. Transfer it to a floured surface, divide into four equal portions, and then each portion into six pieces (around 60 grams each).

Roll each piece into a rectangle (18–20cm by 10–12cm) and brush the center with softened butter. Roll tightly into a log (30–35cm long), sealing the edges, then twist into a spiral shape.

Arrange the shaped dough in greased ensaymada moulds or a baking pan, taking care to leave space for expansion. Allow them to rest for another 30 minutes in a warm place.

Preheat your oven to 165°C (329°F) and bake for about 20 minutes or until golden brown. Cool completely.

Once cooled, brush with softened butter or margarine and generously coat with granulated sugar.