In a small bowl, stir together half a cup water and half a teaspoon sugar. Mix in yeast and let sit for five minutes until yeast is activated, frothy, and bubbly.

Meanwhile, in a large bowl, combine half a cup warm water, almond milk, two tablespoons sugar, salt, and butter.

Add three cups of flour, one cup at a time. Add activated yeast mixture and mix. Gradually add two to three more cups of flour until a loose dough is formed. Continue mixing in bowl, adding flour as needed.

Knead until dough is soft and no longer sticking to your hands.

Take out kneaded dough. Grease bowl and place dough back into bowl. Cover loosely with plastic wrap and a dry towel. Place bowl in a warm spot to rise for one hour.

After an hour, punch down dough in bowl and knead a few times. Cover again and let rise for another 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Line baking sheet with Gefen Parchment Paper.

Beat cream cheese on low. Add sugars and egg. Drizzle in melted white chocolate and beat until completely incorporated.

Sprinkle confectioners’ sugar on counter. Roll out dough into a large, 3/4-inch-thick rectangle and cut into 40 squares.

Place one tablespoon of filling on each square.

Pinch corners shut and place on baking sheet.

Bake for 20–25 minutes, until golden brown.