Dissolve yeast in half of the milk, and then sprinkle with sugar. Set this aside to activate the yeast.
In a stand mixer fitted with the dough hook attachment, pour in remaining milk, egg, flavoring and half of the butter. Mix the wet ingredients together.
Add in the flour and salt, knead on medium speed for 10-12 minutes. Then add the remaining butter and continue kneading for 3-5 minutes or until the dough is smooth and elastic.
Shape the dough into a ball. Transfer in a greased bowl. Cover with cheese cloth and Let it ferment for 25-30 minutes.
Once the dough doubles in size, punch down the dough. Portion into 30g pieces. Roll into balls. Let it rest for 2-3 minutes.
In a bowl, mix all crumb mixture ingredients until well combined. Set aside.
Take a piece of dough; flatten in with the palm of your hand. Place a teaspoonful of ube halaya and a piece of cheddar cheese on the center. Fold the sides to enclose the filling. Pinch seams together.
Roll filled dough into cheese crumb mixture.
Repeat procedure until all of the dough is consumed.
Place in a baking sheet then cover with cheesecloth. Let them proof for 25-30 minutes or until double in size
Bake in a preheated 375°F/190°C oven for 15-25 minutes or until desired doneness.
Best consumed immediately, or heat in an oven toaster before eating.