Combine bread flour, sugar, dry yeast, and salt in separate areas of a mixing bowl.

Make a well in the center and add 1 egg and 165g milk or water at room temperature. Mix until combined.

Add 35g butter and knead until gluten forms (approximately 30 minutes).

Let the dough rise in a warm place (around 30°C) for 50 minutes for the first fermentation.

After the first fermentation, divide the dough into two portions, mix in 1 tbsp powdered sugar, and let rest for 15 minutes.

Roll out each portion, spread cream cheese generously, and roll into a log shape. Pinch the edges to seal.

Shape the dough into rings or desired shapes and make cuts using a scraper.

Let the shaped dough rise in a warm place for 30 minutes for the second fermentation.