How to make yeast buns with blueberries

• To warm milk, add yeast, a teaspoon of sugar, and a teaspoon of flour - mix, cover, and set aside in a warm place to rise - for about 20 minutes.
  25 g yeast, 100 ml milk, 1 teaspoon sugar
• In a large bowl, place the rest of the flour, eggs, sugar, and melted and cooled butter.
  380 g wheat flour - all-purpose, 2 eggs, 100 g butter, 75 g sugar
• Add the yeast starter and knead the dough.
• Cover the bowl with the dough and set aside for about an hour to rise.
• After this time, take the dough out onto a floured surface and knead briefly.
• Flatten the dough with your hands into a disk about 1 cm thick.
• Cut out circles with a glass.
• Mix the blueberries with potato starch and sugar.
  160 g blueberries, 1 teaspoon potato starch, 2 tablespoons sugar
• Lightly stretch the cut circles, place a heaped teaspoon of blueberries in the center, and carefully seal the buns.
• Arrange them seam-side down on a baking sheet - keep space between the buns.
• Knead the remaining dough, flatten it, and cut out circles - and so on until all the dough is used.
• Cover the buns with a towel and set aside for about 30 minutes to puff up.
• Preheat the oven to 170 degrees (convection mode).
• Brush the tops of the buns with beaten egg and place in the oven - bake for about 15 minutes.
• After baking, cool.
• Mix powdered sugar with a little milk - brush the tops of the buns with the prepared glaze.
  150 g powdered sugar, 2-3 tablespoons milk