Prep time: 20 minutes Proof time: 2 hours Bake time: 20 minutes Total time: 2 hours and 40 minutes
170 ml (1/2 cup + 3 Tbsp) warm milk
30 g (2 Tbsp + 1 tsp) granulated white sugar
4 g ( ~1 tsp) dry active yeast
1 large egg
310 g (1 cups + 3/4 cup + 3 Tbsp) all-purpose flour
3 g (1/2 tsp) salt
55 g (~2 oz) cream cheese
20 g (1 Tbsp + 1 tsp) soft unsalted butter
In a large bowl, combine warm milk, yeast and sugar. Leave it for 10 minutes to activate the yeast.
After that, add 1 egg, salt, and mix well.
Add flour and start mixing until your dough comes together, use your hands or stand mixer with hook.
Add the cream cheese (room temperature), soft butter, and continue mixing (on medium to high speed) until the dough comes together. Leave the dough in a warm place for 1 hour to triple in size (cover with cling film).
After 1 hour, divide the dough into 6 equal parts. Knead into ball shapes. Cover with plastic wrap and let them rest for 15 minutes.
Take one portion of the dough and crush it with your hand into a round shape, you can use a rolling pin. Now we need to form a ball. Fold the edges of the dough towards the center and make pinches, turn the dough over and start rolling it to form a round ball, so that the ball of dough is perfectly round.
Place all balls into a 16*20 cm rectangular baking dish (6*8 inches) or a 21-23 cm diameter round baking dish. Cover with cling film and leave it for about 45 minutes, until it doubles in size.
Sprinkle with some flour on top and bake in a pre-heated oven at 150˚C (300˚F) for 20 minutes or until slightly golden brown.