Warm 300 ml of the milk until lukewarm, about 38°C.

Stir dry yeast, sugar, and 1 tablespoon of the flour into the warm milk.

Leave the yeast mixture for 10 to 15 minutes until foamy.

Combine the remaining flour and 9 g of salt in a large mixing bowl.

Add the activated yeast mixture, olive oil, and egg white to the flour.

Knead the mixture until a smooth, slightly sticky dough forms.

Oil a second bowl lightly and transfer the dough into it.

Cover the bowl with plastic wrap and let the dough rise in a warm place for 60 minutes.

Mix fresh cheese, the whole egg, and 6 g of salt until the filling is smooth.

Line a baking sheet with parchment paper and divide the risen dough into 10 equal balls.

Roll each dough ball into a thin oval, dusting lightly with flour if needed.

Spread one tenth of the cheese filling over each dough oval.

Cut and stretch the dough as desired to create a braided shape, then seal the edges firmly.

Place the shaped buns on the lined baking sheet and cover them with a kitchen towel for 20 minutes.

Preheat the oven to 200°C (390°F) and whisk the egg yolk with the remaining 15 ml milk.

Brush every bun with the egg-yolk mixture and bake for about 20 minutes until golden brown.