Pour the warm milk into a mixing bowl, add the yeast and brown sugar. Stir to combine and allow it to foam up, around 5-10 mins. Set aside.

Once frothy add the yogurt and stir well. Add the flour, baking powder, salt and melted butter. Stir until you have a sticky dough.

Cover and let it rise for 60 minutes or until doubled in volume.

Once the dough has doubled in size, liberally flour your clean kitchen counter and bring the dough together to form a ball.

Preheat the oven to 180 deg C and line your baking tin by brushing with oil and place sheet of baking paper at the bottom. If you are making it a crescent shape as well, place the 4 inch round tin into the larger tin and set aside.

Cut the dough into 20 pieces. Unwrap your pieces of cheese and get ready to start filling the dough.

Flatten each piece of dough in your palm and add a piece of cheese into the middle, pinch the edges together and roll into a ball either between your palms or on the counter.

Place each dough ball into the empty space in the baking tin. Repeat the process until all the dough is done. pile them over each other as I have.

Cover the tin with cling film and allow it to rise for 10 minutes.

Brush with heavy cream and sprinkle over the sesame seeds, bake for 25-30 minutes or until the dough has risen, the top is golden and if you knock it, you will hear a hollow sound.

While the bread is baking make the syrup by placing all the ingredients in a sauce pot and bring the mixture to a boil. Once bubbling, reduce the heat to medium and let it simmer for 5-10 minutes until it has reduced. Take off the heat and let it cool.

Once they are out of the oven you can pour over the cooled syrup while still in the tin. Let the cool down a little before removing from the tin. Serve with tea.