Take the cream and egg out of chiller and bring it into room temperature (more or less 1 hour before baking time)

Warm the water a little bit (29-30°C). Break the fresh yeast into a cup and pour the water into the cup, dissolve the yeast with a pinch of sugar.

In a big mixing bowl, add flour, sugar, egg, cream and dissolved yeast with water.

Mix all above ingredients and bring them together until the dough is homogenized. Do not add any water first if it is too dry because we will add butter again.

Add butter and salt into the dough. Knead the dough for another 10-12 minutes until the dough is smooth

Knead with hand for another 1 minutes. Place in the bowl and cover with cling wrap and let it fermented/ raised double for 1 hour.

Divide the dough into 80-100 gr as you wish. Let it rest for 30 minutes.

Shape the divided dough into roll or any shapes that you like. I flatten the small dough, fold the dough and roll it back into round dough. Place it on the baking tray.

Let it raised for second time for 1-1 1/2 hours depend on your room temperature. After it raised double, brush the dough with milk or egg wash.

Pre-heat your oven with convection fan 180°C if you have two line of baking tray or bottom top heat 180°C for one line baking tray.

Bake for 20 minutes until it is golden brown

Note. I did not do any egg wash/ milk before baking, the result was good as well. If you want, you may substitute the cream and water with whole milk.