Activate the yeast

• In a deep bowl, combine the lukewarm milk, honey and instant yeast.
• Mix well and let rest for 5 minutes.

Make the dough

• Add the beaten egg and mix well.
• Add the butter, flour and salt.
• Knead for 10–12 minutes until the dough is smooth.

Let the dough rise

• Cover the bowl and place it in a warm, draft-free spot.
• Let rise until the dough has doubled in size.

Prepare the cheese filling

• Grind the young cheese together with the cheese spread in a food processor until smooth.
• Divide the cheese mixture into 6 equal portions.

Prepare the onion topping

• Place the sliced onion half-rings in a deep bowl with the grated cheese.
• Mix well and set aside.

Divide and fill the dough

• Deflate the dough and divide it into 6 equal pieces of about 125 g each, then shape into balls.
• Roll one ball into a flat circle, place a portion of the cheese mixture in the center, fold the dough around it and seal the seams firmly into a ball.
• Place seam-side down and slightly flatten.

Top and proof

• Place the dough on a baking sheet lined with parchment paper.
• Brush with beaten egg and sprinkle the onion-cheese mixture on top.
• Let rise until doubled in size.

Bake

• Preheat the oven to 200 °C.
• Bake for 12–18 minutes until golden brown.