Components 

200 gr AP flour 

100 gr butte ror margarine (room temperature) 

50 ml water or milk 

36 gr eggs 

10 gr sugar 

10 gr recent yeast 

5 gr salt 

Eggwash

24 gr eggs 

For topping:

Roasted sesame seeds  and nigela seeds

Put all substances besides flour and salt right into a mixer. Combine till easy. 

Slowly add the flour and salt. Knead till you get a smooth dough that’s barely sticky. Don’t over-knead. 

Place the dough in a bowl and let it relaxation for 30 min.

Divide the dough into 6 equal  items. Cowl them and allow them to relaxation for 10–15 min.

Press every bit within the center, add cheese, and form it.

Brush with egg (glaze), then dip the highest into sesame seeds. Place on a baking tray. 

Allow them to relaxation for 30 min at  40°C. 

Bake in a preheated fan oven at 170°C for 12–quarter-hour. 

After baking, flip off the oven and go away them inside for 3 minutes earlier than serving.