Preparation

• Add dry yeast to luke warm milk with sugar and mix well. Set aside for 15 min for the yeast to activate.
  
  Into a large bowl, add milk and yeast mixture, eggs, melted butter, sour cream and half the flour. Mix the dough and then add the rest of the flour with salt. Add flour onto working surface, kneading the dough. If too wet, add more flour. Place the dough back into a lightly oiled bowl. Cover with towel and allow to rise and double in size for an hour or more.
  
  Whisk cream cheese, cottage cheese, egg, vanilla, sugar and flour together for the filling. Optionally, you can add raisins to the filling.
  
  Once your dough has risen, place in onto a floured surface, pinch a small ball and roll into a flat shape. Place them onto a baking sheet. Using a cup press onto each dough to create a whole in the middle. Fill each hollow with filling. Leave to raise for another 30 minutes
  
  Glaza dough with egg wash all around.
  
  Bake in preheated oven at 180 C/ 350F for about 30 minutes or until golden brown. Enjoy hot or cold.