How to make yeast buns with strawberries and crumble topping

• Heat the milk briefly - just enough for it to be lukewarm.
  150 ml milk
• Add crumbled yeast and a teaspoon of sugar to it - mix thoroughly.
  25 g yeast, 1 teaspoon sugar
• Cover the yeast starter and set aside in a warm place for about 15-20 minutes - until it rises and thickens.
• In a mixer bowl, cream the egg yolks with the remaining sugar - until a light, thick mousse forms.
  3 egg yolks, 70 g sugar
• Sift the flour into the beaten egg yolks, add the melted butter and the yeast starter.
  300 g wheat flour, 60 g butter
• Knead the dough - do not add more flour - the dough will be slightly sticky.
• Cover the bowl with the dough with a towel and set aside in a warm place for about 1-1.5 hours to rise.
• Once the dough has doubled in size, transfer it to a floured surface and knead briefly.
• Form the dough into a ball, cut it into quarters with a sharp knife.
• Cut each quarter into 3 portions.
• With floured hands, form the pieces of dough into flat discs, place about 2 tablespoons of strawberries in the center of each, and seal the dough thoroughly.
  300 g strawberries
• Arrange the buns on a baking sheet, seam-side down - leave space between the buns.
• Cover the buns with a towel and set aside to rise for about 30 minutes.
• Meanwhile, preheat the oven to 180 degrees Celsius - top/bottom mode.
• Brush the risen buns with beaten egg and sprinkle with crumble topping.
  1 egg
• Combine the crumble ingredients in a bowl - just rub the butter with sugar and flour with your fingers.
  50 g sugar, 20 g butter, 50 g flour
• Bake the buns for about 15 minutes - until golden.
• After baking, cool slightly and enjoy while still warm :D