Sweet Blanc (Sweet Bun with Cream Cheese Filling)

My friend, Bicil, and I have exactly the same hobby - cooking. So we like to talk about food or good recipes. One day she told me about this bread recipe that she likes a lot.
I looked at the pictures, it was so pretty and the recipe was quite simple. I had to give it a try.
Well, I love the filling, absolutely. Cream cheese and strawberry yoghurt is a perfect combination. But I'm not really into the bread. I imagined that I was going to eat a sweet bun, but it's not. Maybe because my yoghurt is not sweet enough. More sugar in the recipe would be perfect.

Dough
	210 g	Bread Flour
	40 g	Cake Flour
A	6 g	Instant dried yeast
	4 g	Salt
	30 g	Sugar
	63 g	Plain yoghurt
	1	Egg
B	13 g	Condensed milk
	8 g	Honey
	50 cc	Water
30 g		Unsalted butter (soft)

Egg wash
		1 egg + 1tbsp water
Decoration
10		Strawberry
		Icing sugar

Cream cheese filling
230 g	Cream cheese
50 g	Sugar
80 g	Plain yoghurt
30 cc	Whipping cream
2 tsp	Lemon juice

Make the filling

1. Beat the cream cheese and sugar until smooth and creamy in a bowl.

2. Pour the yoghurt into cream cheese mixture, beat to combine.

3. Pour the whipping cream and lemon juice into the mixture, mix well

4. Cover the bowl with cling film and refrigerate until use.

Make the dough

Mix the (B) ingredients together.

Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together. When all the ingredients come together, put the butter in the bowl and rub until all butter is distributed, and kneads briefly to bring all the ingredients together

Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl. Let the dough rise again in a warm place for another 30 minutes.

Preheat the oven to 180°C, and butter the muffin pan. Take the dough out of the bowl. Gently press down the dough and cut the dough into 10 pieces (about 50 g/ piece). Use a rolling pin to roll the dough into a circle, about 8 cm. Gently presses down the dough into the muffin pan to form a cup. 

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and pour the filling in.

Bake for 12 minutes.

When cool, place the strawberry on top and sprinkle with icing sugar.