Warm Cheese Pastry with Suluguni

In a large mixing bowl, combine warm milk and warm water. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until bubbly.

Add the vegetable oil, sugar, and salt into the mixture. Gradually incorporate the flour, mixing until a smooth dough forms.

Knead the dough on a floured surface for about 5-7 minutes until it becomes elastic. Place it in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough is rising, prepare the filling. Grate or crumble the Suluguni cheese and set it aside. In another bowl, beat the egg yolks with a pinch of salt, then mix in the butter until you have a creamy texture.

Combine the cheese with the egg yolk mixture to form a rich filling. Adjust seasoning if needed, and set this aside until the dough is ready.

Once the dough has risen, punch it down and roll it out on a floured surface to about 1 cm thick. Cut out circles of dough and place a spoonful of the filling in the center of each circle.

Fold the dough over the filling to form pockets and pinch the edges to seal. Preheat your oven to 180°C (350°F).

Arrange the filled pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

For a glossy finish, brush the tops with the remaining egg yolk and bake for an additional 4-5 minutes. Allow to cool slightly before serving, and enjoy!