How to make yeast buns with white cheese

• Crumble the yeast, add a teaspoon of sugar, and pour warm (but not hot) milk over it - stir, cover, and set aside in a warm place for about 20 minutes.
  50 g fresh yeast, 220 ml milk
• In a large bowl, place flour, sugar, eggs, and oil.
  500 g wheat flour, 100 g sugar, 2 eggs, 50 ml oil
• Add the yeast starter and knead a smooth dough.
• Cover the bowl with the dough with a cloth and set aside in a warm place to rise.
• After about an hour, knead the dough briefly again.
• Sprinkle the countertop with flour and take out the dough, knead it, divide it into roughly two equal parts.
• Roll out one of them into a flat cake about half a cm thick.
• Mix the quark cheese filling ingredients together, spread half of it over the rolled-out dough.
  500 g cream cheese, 1 egg, 50 g sugar , 1 tablespoon vanilla sugar
• Fold the dough from the top to the middle, and then from the bottom to cover the top part (similar to folding a sheet of paper for a letter).
• Cut the folded dough into 8 pieces.
• Transfer the buns to a baking sheet lined with parchment paper - keep some space between them - because the buns will rise.
• Roll out the second piece of dough like the first, spread with filling, fold, and cut.
• Cover the baking sheets with the buns with a cloth and set aside in a warm place for about 30 minutes.
• Preheat the oven to 170 degrees Celsius (fan mode), bake the buns for about 20-25 minutes - until golden brown.
• After baking, cool.