150g cream cheese (Philadelphia)
20g fresh yeast diluted in luke warm water
50g butter (melted)
A pinch of salt
1 egg yolk
1 tbsp milk
Preheat oven to 180°.
Dilute yeast in luke warm water.
Mix all the other ingredients & knead for 10mn
Cover & keep the dough aside for an hour.
Make orange / lemon sized balls & flatten it
Repeat the same with other dough balls
Arrange them on a greased baking tray with enough space between them.
Allow them to rise for half an hour.
Sprinkle poppy seeds & sesame seeds on the top.
Beat an egg yolk in a tbsp milk & glaze the bun.
Bake for 20-25mn.
Spread fois gras & serve as a starter.