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1
TO MAKE THE DOUGH, dissolve the yeast in the water, add 1/4 cup of the flour, stir to combine, and leave in a warm place (about 70F) until it begins to bubble and puffs up slightly, 20 to 30 minutes.
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2
Put 2 3/4 cups of the remaining flour in the bowl of a mixer fitted with the hook attachment, add the granulated sugar and salt, and mix for about 30 seconds.
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3
Add the eggs and the yeast dough.
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4
Mix at low speed until the dough starts to come together.
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5
Add the butter gradually, in small pieces, while continuing to mix, and increase the speed to medium-high.
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6
The dough will look sticky, but resist the temptation to add more flour.
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7
Continue beating until the dough is soft and comes off the sides of the bowl, about 10 minutes.
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8
If the dough is still sticky after 10 minutes of beating, you may now add a little of the remaining 1/2 cup flour until it no longer sticks to the sides.
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9
Lightly grease a large bowl with oil or and place the dough inside.
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10
Cover with a towel and let rise in a warm place (about 70F) until doubled in size, about 1 1/2 hours.
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11
Punch down gently, gather the sides together, flip over so that the bottom is now the top, and cover with plastic wrap.
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12
Refrigerate for at least 4 hours or overnight (chilling it will slow the fermentation process, making it easier to shape).
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13
Remove the dough from the refrigerator, uncover, and place a towel on top.
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14
Leave the dough to rise in a warm place (about 70F) to come to room temperature, about 1 hour.
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15
TO MAKE THE FILLING, beat the cream cheese with the confectioners sugar and salt using the paddle attachment of a mixer or by hand.
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16
Roll out the dough to about 1/2 inch thick and cut into 4-inch squares (you should have about 18).
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17
Spoon about 1 tablespoon of the cream cheese filling in the center of each square and bring all the edges toward the middle.
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18
Press so that they stick together, turn over, and carefully tighten into rounds on a lightly floured surface.
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19
Cover with a towel and let rise in a warm place (about 70F) until doubled in size, about 45 minutes.
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20
To tell whether the dough has doubled, press lightly with your finger.
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21
It should slowly spring all the way back.
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22
Preheat the oven to 375F.
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23
Brush the tops of the pastries with the beaten egg.
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24
Generously sprinkle with granulated sugar and bake until the tops are golden, 25 to 35 minutes.
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25
Transfer to a wire rack, and let cool.
