Danubio (savory Pull-apart Brioche): super fluffy and cheesy

INGREDIENTS
550g (1 1/4 cups) of all-purpose flour
14g (1 1/2 tbsp) of fresh brewer’s yeast
30g (2 1/2 tbsp) of sugar
10g (1 1/2 tsp) of salt
1 egg
230ml (1 cup) of milk
50ml (4 tbsp) of extra virgin olive oil
Ham cubes
Cheese
Egg yolk + milk

METHOD
1. In a mixing bowl add the flour, yeast, sugar, salt, egg, and milk and mix all together well. When the dough starts to form knead with your hands.
2. Work it with your hands until a homogeneous mixture is obtained. Form a ball, place it into a bowl, cover it with plastic wrap and let it rise for at least 3 hours.
3. Divide the dough in half and take half and roll it up to make a sausage shape. Make 10 equal pieces (20 in total from two halves).
4. Take each piece of dough, flatten it slightly and stuff it with the ham and cheese. Seal the flaps and form a small ball.
5. Oil a baking tray (28cm baking tray size), place the balls with the sealed part facing downwards, and arranged them in a radial pattern along the entire perimeter.
6. Cover with cling film and let it rise again for another 30 minutes.
7. Brush the leavened balls with the egg yolk and milk, and cook them at 180°C/360°F for about 30 minutes in the central part of the oven.
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