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In a deep bowl, combine the lukewarm milk, honey, and yeast. Mix well and let rest for 5 minutes.
Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead the dough for 10-12 minutes until smooth.
Cover and let rise in a warm place for 1 hour or until the dough has doubled in size.
Grind the young cheese (225 g) together with the cheese spread in a food processor until smooth.
Divide the cheese mixture into 6 equal portions.
Peel and slice the yellow onion into half-rings. Place them in a deep bowl along with the grated cheese (200 g). Mix well and set aside.
Deflate the dough and divide it into 6 equal pieces of about 125 g each. Shape into balls.
Take one ball and roll it into a flat circle. Place a portion of the cheese mixture in the center. Fold the dough around the filling and shape it into a firm ball, ensuring the seams are well sealed. Place the ball seam-side down. Slightly flatten the dough. Place the dough on a baking sheet lined with parchment paper.
Brush with a beaten egg and sprinkle the onion-cheese mixture on top.
Let rise for 30 minutes or until doubled in size.
Preheat the oven to 200 °C (400 °F).
Bake for 12-18 minutes or until golden brown.