Make sponge dough the night before and keep it in the fridge for at least 10 hours

The next morning, make the 2nd dough. Mix all of the wet ingredients with yeast and rest for 5 mins until bubbly.

Make a hole in the middle and pour the wet ingredients bit by bit. Add the sponge dough from the night before.

Knead until it’s ready for 1st proofing (signs: smooth and stretchy dough. If you’re using stand mixer, the sides of the mixer should be cleaned like in the picture. This means the dough is ready for proofing). Let it rest for at least an hour or until double in size.

Heat the oven to 180degree. Punch air out of the raised dough. Divide dough into 12 equal size and make round balls. Let it rest for 10-15 mins. Then repeat the steps while add the cheese fillings. Then glaze the dough with a mixture of melted butter & a bit of fresh milk. Let it rest again for another 10 mins before placing them in the oven for 20 mins.