Warm the yeast to room temperature. Crumble into a small pot, add sugar and rub with a teaspoon until the yeast dissolves.
Then add flour and slightly warm milk and mix everything thoroughly.
Set aside for about 15 minutes to rise.
Add flour to a large bowl, add salt and sugar. Mix, make an indentation in the center and pour the risen starter into it.
With a larger spoon, scrape flour into the center, mixing it with the starter. After a moment, add milk, eggs and continue scraping the flour.
Mix the initial mass by hand or with a mixer hook for about 10 minutes. After this time - while continuing to knead - add the butter in portions very soft. Knead until the dough is smooth and springy and pulls away from the hand (about 15 minutes).
Cover the kneaded dough with film and set aside in a warm place for about 1.5 hours. During this time, it should significantly increase in volume.
While the dough rises, prepare the pudding and crumble.
Cook the pudding in 500 ml milk (adding 4 tablespoons sugar), remembering to bring both the milk and the pudding to a boil. Cool.
For the crumble: add flour to a bowl, add finely chopped cold butter and sugar and rub with your fingers until fine crumbs form. Place in the refrigerator.
Remove the risen dough from the bowl and knead briefly on a floured work surface. Divide into 24 equal parts.
Form each into a round patty about 1 cm thick and arrange on 2 large baking sheets lined with parchment paper.
Make an indentation in the patties for the filling - press the bottom of a glass (about 3 cm diameter) into the center.
Fill the indentations with pudding. Brush the dough around with beaten egg.
Add 3 pieces or slices of strawberries and top with crumble. Leave for about 20 minutes to rise.
In the meantime, preheat the oven to 180 degrees C.
Bake each baking sheet separately for about 18 minutes each.
