Bread:- In a bowl, mix the milk, sugar and yeast together and set aside for 10 minutes.
- In a separate large bowl, add the flour and salt. Pour in the milk mixture and mix lightly. Add the egg, yoghurt and butter and mix well. Knead the dough for 5-10 minutes, either using your hands or the dough hook of a stand/electric mixer. The dough will become very soft and elastic.
- Place the dough into an oiled bowl and cover with a tea towel. Set aside in a warm place to rise for 1 hour. The dough should double in volume.
- Punch down the dough, then knead for a few minutes on a lightly floured surface. Divide into 6 pieces, then divide each of those into 4 pieces so that you have 24 equal pieces of dough (about 30g each).
- Cut the cream cheese into small cubes, about
- 5cm by
- 5cm. Flatten a piece of dough, then place a cube of cream cheese in the middle and fold in the corners so that it is wrapped inside. Roll the dough into a ball. Repeat with the remaining dough and cream cheese.
- Arrange the dough ball in a greased 22cm diameter tin, leaving some space in between for the dough to rise. Cover and leave in a warm place for 30 minutes.
- Preheat the oven to 180oC.
- Make the egg wash by beating the egg and water together with a fork. Brush the dough balls with egg wash, then sprinkle over the seeds. Bake for 25-30 minutes, until golden.
Glaze:
In a small saucepan, add the sugar and water and heat over medium heat. Let the syrup boil for 3-4 minutes, then remove from the heat and stir in the honey.
To finish:
Remove the bread from the oven and immediately pour or brush the hot syrup over. Serve warm.
