Ingredients

Yeast Dough

• 25 g fresh yeast
• 150 ml milk
• 320 g wheat flour
• a pinch of salt
• 80 g sugar
• 1 egg
• 70 g butter

And

• 500 g wild berries
• 3 tablespoons sugar
• 1.5 teaspoons wheat flour or potato starch

Crumble

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

Cream

• 250 g mascarpone or creamy cheese (cold)
• 125 ml 30% cream (cold)
• 3 tablespoons powdered sugar

and

• for brushing dough: 1 egg yolk + 2 tablespoons milk
• powdered sugar for sprinkling

Preparation

1. Prepare starter: crumble yeast into a bowl, add a teaspoon of sugar and stir with a spoon until yeast dissolves. Add a teaspoon of flour, pour in warm (not hot!) milk and mix thoroughly. Leave in a warm place for about 20 minutes until it increases in volume several times (if this doesn't happen, the starter preparation process must be repeated from the beginning).
2. Sift flour into a bowl (preferably a stand mixer), add a pinch of salt and sugar. Mix, make a well in the center and pour in the risen starter. With a large spoon, gradually incorporate flour toward the center, mixing it with the starter. After a moment add egg and continue stirring, incorporating flour.
3. Continue kneading the initially mixed dough with the mixer hook (or by hand) for about 10-15 minutes. After this time, while still kneading, add melted and cooled butter in batches. Knead for another about 5-10 minutes.
4. Cover the kneaded dough with a cloth and let rise in a warm place for about 1.5 hours. During this time it should at least double in volume.
5. Prepare crumble: pour flour into a bowl, add finely chopped cold butter and rub with your fingers until fine crumbs form, then combine ingredients into a uniform dough. Place in refrigerator.
6. Rinse berries and dry thoroughly. Mix about 2/3 of the berries with potato starch or wheat flour and sugar. Leave the rest for sprinkling over the top.
7. Remove risen dough from bowl, turn out onto a floured work surface and knead briefly to remove air bubbles. Divide into 8 parts and arrange on a baking sheet lined with parchment paper with spacing between them.
8. Shape dough pieces into oval rounds about 7 cm diameter, place in your palm, add 2 tablespoons of berries and seal the edges tightly. Place back on the baking sheet seam-side down. Leave for about 20-25 minutes for further rising.
9. Preheat oven to 180 degrees C (top and bottom without convection).
10. Brush the tops of risen buns with a brush using egg yolk mixed with 2 tablespoons milk and sprinkle with crumble crumbled between your fingers.
11. Bake for about 17-20 minutes. Remove from oven and cool.
12. Cream: place cold mascarpone or creamy cheese and cold cream in a bowl. Add powdered sugar and salt. Beat with mixer (whisk attachment) into a fluffier consistency, for about 1 minute.
13. Place cream in a piping bag or plastic pastry bag with a 1 cm opening cut in the corner. Pipe cream onto cooled buns. Sprinkle with berries and powdered sugar.