Proof the Yeast and Make the Dough

1. In a small bowl, combine yeast, powdered sugar, and 2 tablespoons of the warm milk. Stir well and let stand for about 15-20 minutes until foamy and thick.
2. In a bowl, beat the eggs and measure out 5 tablespoons. Reserve the remaining beaten eggs to make the yema.
3. In a large bowl, combine sugar and the 5 tablespoons of eggs. Stir until sugar is incorporated.
4. Add the remaining warm milk, the yeast, and 1/4 cup of the flour. Stir mixture until smooth and let stand briefly for about 2-3 minutes.
5. Combine the remaining flour and salt and add to the bowl. Stir with a wooden spoon for 7 minutes or until it has gathered into a smooth and shiny dough. This dough will be very sticky. Do not add any flour.
6. Add 2 tablespoons of the warm, melted butter and using your hands, mix the butter into the dough. Mix for about 5 minutes, incorporating the butter into the dough until it is soft, smooth and very shiny.
7. Place dough in a lightly greased bowl and let rise for 1 and 1/2 hours or until doubled in bulk.
8. Knead the dough briefly just to deflate. Place it back in the bowl and chill in the fridge for one hour.

Make the Yema filling:

1. In a saucepan over medium, combine potato and enough water to cover. Bring to a boil and cook until very tender.
2. See further instructions: Kawaling Pinoy