Combine sponge ingredients in a mixing bowl.

Mix until blended.

Knead the sponge dough until smooth.

Shape the sponge into a ball.

Cover the sponge with a damp cloth.

Let the sponge rise for 2 hours.

Place the dough ingredients (except butter) in a mixing bowl.

Mix until well blended.

Add the sponge and the butter to the dough.

Knead until the dough is smooth and elastic.

Shape the dough into a ball.

Place the dough in a bowl.

Cover the dough with a damp cloth.

Let rise again until double in bulk.

Punch dough down.

Divide the dough equally into 8 pieces.

Shape each piece into a ball.

Cover with a damp cloth.

Let rise for 30 minutes.

Roll out each piece thinly into 8 x 5 inch rectangles.

Brush surfaces with butter.

Roll into long rods and twirl into shape, locking the ends to seal.

Place on greased ensaymada molds.

Let it rise for 2 hours until doubles in size.

Bake at 325 F for about 10 minutes or until light golden brown.

Cool slightly.

Brush with melted butter.

Top generously with grated cheese.

Sprinkle with sugar.