Ingredients

Yeast dough

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

Crumble

• 4 tablespoons wheat flour
• 20 g cold butter
• 2 tablespoons powdered sugar

Cream

• 250 g mascarpone (cold)
• 125 ml heavy cream 30% (cold)
• 3 tablespoons powdered sugar
• small pinch of salt

Fruit

• strawberries, raspberries, blueberries, bilberries or wild strawberries
• mint for decoration
• powdered sugar

Preparation

1. Prepare starter: crumble yeast into a bowl, add a teaspoon of sugar and crush with a spoon until the yeast dissolves. Then add warm (not hot!) milk and a teaspoon of flour. Mix well and leave in a warm place for about 15-20 minutes, until the volume increases several times (if this does not happen, the starter preparation process must be repeated from the beginning).
2. To a bowl (preferably a planetary mixer) sift flour, add a pinch of salt and sugar. Mix, make a depression in the middle and pour the risen starter into it. With a larger spoon, scrape flour into the middle, mixing it with the starter. After a while add egg and continue mixing by scraping flour.
3. Knead the roughly mixed mass further with a mixer hook (or by hand) for about 10 minutes. After this time - while still kneading - add butter in batches gradually. Knead for another 5 minutes.
4. Cover the kneaded dough with a cloth and set aside in a warm place for about 1.5 hours. During this time it should approximately 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 the ingredients into a uniform dough. Refrigerate.
6. Remove risen dough from the bowl and knead briefly on a floured work surface. Divide into 10 parts.
7. Form balls from the dough in your hands and arrange them on a large baking sheet lined with parchment paper with gaps.
8. Now form each ball into a patty about 1 cm thick and about 7 cm in diameter and arrange them back on the sheet. When forming the patties on the sheet, make a depression in the middle, leaving the edges slightly higher. Leave for about 25 minutes to rise further.
9. Brush the top of the buns with a brush dipped in egg yolk mixed with 2 tablespoons milk (warm) and sprinkle with crumble crumbled in your fingers.
10. Bake for about 15-17 minutes in an oven preheated to 180 degrees C (heating from top and bottom without convection) until lightly golden. Remove from the oven and cool completely.
11. Cream: place cold mascarpone and cold cream in a bowl. Add powdered sugar and salt. Beat with a mixer (with whisk attachments) into a fluffier mass.
12. Transfer cream to a piping bag or plastic bag with a 1 cm hole cut in the corner. Pipe the cream onto cooled buns. Decorate with fruit and mint. Sprinkle with powdered sugar.