How to make a simple sweet yeast bun with cream cheese and fruit

• Prepare the yeast starter - crumble the yeast into a larger bowl, add a teaspoon of sugar and mix. Pour in lukewarm milk (it cannot be hot) and mix.
  15 g fresh yeast, 1 teaspoon sugar, 150 ml milk
• Cover and set aside in a warm place for the yeast to activate (a thick foam will form).
• In the mixer bowl, place the flour, melted butter, remaining sugar, and egg.
  300 g wheat flour, 40 g sugar, 40 g butter, 1 egg
• Pour in the yeast starter and knead the dough.
• Cover the bowl with the dough with a cloth and set aside in a warm place to rise.
• Mix the cream cheese for the filling with sugar; you can also add a little vanilla sugar to it.
  about 100 g cream cheese, 1-2 tablespoons sugar
• Remove the risen dough onto a floured surface and lightly knead.
• Roll out into a rectangle about 0.5-1 cm thick.
• Spread the top with cream cheese and sprinkle with fruit.
  about 100 g fruit
• Roll the dough into a log along the longer side.
• With a sharp knife, cut lengthwise into two parts - except for one end - leave a few cm uncut.
• Twist the cut ends over each other several times and finally join the end together.
• Transfer the dough to a baking dish about 30 cm long (greased with butter and floured).
• Cover with a cloth and set aside to rise for about half an hour (if using frozen fruit, the dough will rise slower, so keep it longer, or place the baking dish with the dough into an oven preheated to 30-35 degrees - then the dough will rise faster).
• Preheat the oven to 170 degrees (fan mode) and bake the dough for about 35 minutes - until nicely browned.
• After baking, cool.
• If you wish, glaze the top of the cake with icing - add a little milk to the powdered sugar - I recommend a tablespoon to start - and mix, add a little more milk if needed.
  about 50 g powdered sugar, milk