Ingredients

Yeast dough

• 25 g fresh yeast or 7 g instant yeast
• 125 ml milk
• 250 g wheat flour
• pinch of salt
• 50 g fine sugar
• 1 egg
• 50 g butter

And

• 12 strawberries
• 1 egg yolk + 2 tablespoons milk

Crumble topping

• 4 tablespoons wheat flour
• 20 g cold butter
• 1 tablespoon powdered sugar

Cheese filling (optional)

• 125 g ricotta or cheesecake curd
• 1 tablespoon powdered sugar
• 1 teaspoon cornstarch
• 1 small egg

Lemon glaze (optional)

• 2 teaspoons lemon juice
• 1/3 cup powdered sugar

Preparation

1. Prepare the starter: crumble yeast into a bowl, add a teaspoon of sugar and a teaspoon of flour. Pour warm (not hot!) milk and mix thoroughly. Leave in a warm place for about 25 minutes, until the volume increases several times (if this does not happen, the starter preparation process should be repeated from the beginning).
2. Pour flour into a bowl (preferably a planetary mixer), add a pinch of salt and sugar. Mix, make a depression in the center, and pour the risen starter into it. Use a large spoon to rake flour into the center, mixing it with the starter. After a while, add the egg and continue mixing, raking the flour.
3. Further work the preliminarily mixed mass with a mixer hook (or by hand) for about 10 minutes. Then - while continuing to work - add butter in batches melted and cooled. Work for another about 5 minutes.
4. Cover the worked dough with a towel and set aside in a warm place for about 1.5 hours. During this time it should increase its volume by about twice.
5. Prepare the crumble topping: pour flour into a bowl, add finely chopped cold butter and rub with your fingers until fine crumbs form, then combine the ingredients into a uniform dough.
6. Remove the risen dough from the bowl and work a little on a floured work surface. Divide into 12 equal parts. From each, form a round patty about 1 cm thick, arranging (with several cm spacing) on a baking sheet lined with parchment paper. Leave for about 25 minutes for another rise.
7. In the meantime, prepare the cheese filling (optional): mix ricotta or curd with a whisk into a smooth mass with powdered sugar, cornstarch, and egg.
8. Make an indentation for the filling in the risen patties - press a small glass or cup bottom (about 4 cm diameter) into the center. Do this carefully but deep enough so the filling does not fall out during baking.
9. Place 2 teaspoons of cheese and sliced strawberries in the indentations. Brush the top of the buns with a brush with egg yolk mixed with 2 tablespoons milk and sprinkle with crumbled crumble topping.
10. Bake for 18 minutes in an oven preheated to 180°C (heating top-bottom without fan baking).
11. After cooling, the buns can optionally be glazed with glaze (warm the lemon juice in a small pot, when hot, remove from heat and gradually add powdered sugar while stirring until a smooth glaze forms).