Preparation

• 
  Mix dry yeast with luke warm milk, sugar and mix well. Set aside for 15 minutes so yeast starts to activate.
  
  Into a large bowl, add milk and yeast mixture, eggs, melted butter, sour cream and half of the flour. Mix the dough and then add the rest of the flour with salt. Sprinkle flour onto working surface; Kneed the dough for a minute. If its too wet, add more flour. Place the dough back into the oiled bowl. Cover and leave to raise and double in size for an hour or more depending on the kitchen temperature.
  
  Whisk cream cheese, cottage cheese, egg, vanilla, sugar and flour together for the filling. Optionally, you can add raisins to the filling. I used half and half.
  
  Once the dough has risen, place on the floured surface, pinch a small ball and roll into a flat shape. Place them onto the baking sheet. Using a small glass, press the center of each ball to create an indent in the middle. Fill each hollow with a filling. Leave to raise for another 30 minutes.
  
  
  Brush dough with egg wash.
  
  Bake in preheated oven at 350F (180 C) for about 30 minutes or until golden brown.
  serve hot or at room temperature.