In a bowl, combine warm milk with sugar, stirring gently to dissolve. Sprinkle in yeast, allowing it to bubble and activate for 5–10 minutes.

In a large mixing bowl, whisk together flour and salt. Make a well in the center, adding the yeast mixture, beaten eggs, and melted butter. Gradually mix until a soft dough forms.

Transfer the dough to a floured surface and knead vigorously for about 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1–2 hours until doubled in size.

Gently punch down the risen dough, divide it into 8–10 portions, roll into ropes, and shape into spirals. Nestle them into greased baking pans.

Cover the shaped ensaymada, let rise for another 30–60 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.

Bake for 12–15 minutes until golden brown and edges are crispy. Cool in the pans for 5 minutes before transferring to a wire rack.