Before starting this recipe, organize all the necessary ingredients for the dough and topping.

For the topping; mix cheese, egg, and butter (not in the photo). I used some chili paste as I like it that way but it is not traditionally used.

Place the flour, yeast, sugar, and salt in a bowl. Stir to combine.

Add lukewarm water and milk. Mix until the dough comes together.

Add oil to the mixture. knead until the dough is smooth and elastic, about 5 minutes.

Transfer the dough to a lightly oiled large bowl.

Cover the bowl with plastic wrap and a towel, and let the dough rise in a warm place (during colder months) until it has doubled in size, about 1 hour.

Making the dough is very easy when using a bread machine. Alternatively, you can also knead the dough with a stand mixer.

After the dough has risen, punch it down. Place the dough on a lightly floured surface.

Divide the dough into 4 equal parts.

Roll out each one into a round shape. Cover the dough with a towel and let them rest for 15 to 20 minutes.

Roll up two ends to make the boat shape while leaving the center open for the filling.

Place the cheese filling in the center. Leave them to rise for about 30 minutes covered with a towel.

Bake at 230°C for 15 minutes or until lightly golden.

Make an indent in the center of the cheese filling. Add 1/2 tbsp of butter, the egg white and then yolk to the opening, and Return to the oven for 5 more minutes.

Serve immediately.