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In a bowl mix together milk, egg, egg yolk, sugar and instant yeast. Add flour and salt. Mix until the dough forms. Add butter, mix until fully absorbed.
Transfer to a floured counter. Knead until smooth and elastic. Around 7 minutes. Smooth into a ball and coat with oil. Place in a bowl and cover for 40-50 minutes or until doubled in size.
Punch the dough to release gas. Divide into 12 equal pieces. Smooth each into a ball. Bench rest for 10 minutes.
Roll out and flatten each dough ball lengthwise. Roll tightly into a log. Pinch the edges to seal. Form into a coil-like shape. Place in a lined baking sheet pan and cover for 30 minutes until doubled in size.
Preheat oven for 15 minutes at 180C/350F. Brush risen ensaymada with milk and bake for 20-25 minutes or until light golden.
Let it cool down for 10 minutes. Then brush each with softened butter. Dredge in granulated sugar.
Serve and enjoy!