2.5 cups flour (divided into 1 cup and 1.5 cups)
1 Tablespoon sugar
1 Tablespoon instant yeast, see notes
1 cup warm water
2 tablespoons plain yogurt
1 teaspoon salt
½ cup olive oil (or any other vegetable oil)
120-150g cream cheese (preferably the block cheese so its easier to cut)
1 egg, whisked at room temperature
½ tablespoon sesame seeds
½ tablespoon nigella seeds
¼ cup honey
To make the 10 minute dough, mix together the warm water and yeast in a bowl and set aside for 2 minutes to proof.
In a bowl, add 1 cup of the flour (not all of it), the water and yeast mixture, the yogurt, and the sugar. Mix together well, then cover with plastic wrap and set aside for 10 minutes.
Meanwhile, cut the cream cheese into cubes. I used about 5-7 grams per dough ball but that is per preference.
After 10 minutes, the mixture will look a bit bubbly. Add to it the rest of the flour (1.5 cups), the olive oil, and the salt and mix well using your spoon to bring the dough together.
Then use your hands to knead the dough for a few minutes and bring it together. It will be a soft dough and slightly sticky (which will give us that fluffy texture) so you can use a bit of oil on your hands to handle it. Shape the dough into equal sized balls.
I weighed out roughly 45g per dough ball using a kitchen scale, but you can eye this – see notes for sizes
Flatten the dough with your hands and place the cheese cube in the middle, then close up the dough.
Place the stuffed dough balls in a greased and floured pan, ensuring you leave space around them as pictured. They will expand in the oven. I used 2 9-inch pans for 17 balls.
Brush the balls with the egg wash then sprinkle on the sesame seeds and nigella seeds
Bake for 25 minutes then broil the top for a few minutes until a deep golden brown.
Brush them with the honey as soon as they’re out of the oven and enjoy!