Pour milk and water into the bowl, add dry yeast and sugar, flour, and salt knead for 3-5 minutes in your mixing machine, or 5-7 minutes by hand.

Add oil and continue kneading until dough will come up together and become nice and smooth. It might take up to 10 min in your KitchenAid, or 20 min by hand.

Cover the dough, let it proof in warm spot for 1-2 hours until it will double in volume.

Divide the dough into 4 x 215g pieces. Round each dough piece and let rest covered for 15-20 min.

Prepare the filling by mixing both cheeses together.

Preheat oven to 550F for about 30 min.

Take dough ball and roll it into a circle (about 25cm/9.8 inches in diameter).

Spread about 250g of cheese on top, all over the surface (leave about 1 cm/0.5 inch edge uncovered).

Fold the sides of the dough over the filling, leaving the center exposed.

Pinch and seal the edges to create a boat-like shape.

Repeat the same with the rest of the dough.

Spread egg wash all over the edges.

Transfer your cheese boats into the hot oven.

Bake for about 10-12 minutes until cheese will start to bubble and edges will become golden brown.

During the last minute of baking, remove cheese boat from the oven, and carefully slide egg yolk on top of hot cheese.

Return cheese boat to baking for about 1 more minute.

Remove from the oven, add 10g piece of butter in the middle.

Serve while it’s hot.