In a small bowl, combine warm water, instant yeast, and 1 tablespoon sugar. Stir gently and allow to bloom for 5-10 minutes until foamy.

In a large bowl, combine bread flour, sugar, and salt.

Add evaporated milk and the activated yeast mixture.

Mix until a shaggy dough forms.

Add the softened butter.

Knead until smooth and elastic. The dough will be sticky initially, but continue kneading instead of adding too much flour.

Perform the windowpane test by stretching a small portion of dough. It should form a thin membrane without tearing easily.

Lightly coat the dough with cooking oil.

Cover and let rise for 1-2 hours or until doubled.

While waiting, prepare the cheese crumbs by combining bread flour, sugar, grated cheddar cheese, and butter. Rub everything together with your hands until crumbly.

Refrigerate the cheese crumbs until needed.

Punch down the risen dough.

Divide into 12 equal portions.

Roll each portion into a long rope.

Twist each rope to create the signature twisted shape.

Lightly dip each dough in room temperature water.

Roll generously in the cheese crumb mixture until fully coated.

Place on a parchment-lined baking tray.

Cover and let rest for 15 minutes.

Preheat oven to 170°C.

Bake for 15-25 minutes or until lightly golden.

Allow to cool slightly before serving.