Start by warming the milk until it is hot (50-60 degrees Celsius). Then pour in the sugar (normal and vanilla) with the yeast and mix well until it has dissolved.

Add some vinegar and vegetable oil to the mixture and mix again. Beat the egg, separating the egg whites from the yolks. Add the egg whites to the milk-yeast mixture and leave the egg yolks aside for the time being.

Once the egg whites are well whipped with the yeast, sift little by little and add flour to the mixture. Season with salt and stir well until a homogeneous dough is formed, which should then be formed into a ball and rolled out on the table.

Put the dough in a bowl with a little vegetable oil, wrap it and let it rise in a warm place for 30 minutes. After a while, knead the dough again.

Divide the dough into four equal parts, each divided into 5 pieces. Form small balls from each part and let rise for 10 minutes.

Roll out each ball into a round cake with a diameter of 8-10cm, place the cheese filling in the middle and press the edges together. Prepare a buttered baking sheet and place the buns seam side down.