How to make wool yeast cake with blueberries

• Crumble the yeast into lukewarm milk, add a teaspoon of sugar and mix together until the yeast dissolves.
  80 ml milk, 25 g fresh yeast
• Cover the cup with the starter with a cloth and set aside in a warm place for about 20 minutes.
• In the meantime, lightly heat the heavy cream - I heated it for 30 seconds in the microwave.
  100 g heavy cream
• Pour the flour and the rest of the sugar into a large bowl, add the warm cream and crack in the egg.
  325 g wheat flour - all-purpose, 2 tablespoons sugar, 1 egg
• Add the yeast starter and knead the dough.
• Cover the bowl with the dough with a cloth and set aside in a warm place for about an hour - to rise.
• Once the dough has risen, take it out onto a floured surface and knead briefly.
• Divide the dough into 6 parts.
• Form each into a ball, then lightly roll out.
• Cut roughly half of the dough disc into thin strips (you can see how I do it in the video).
• On the uncut part, place a tablespoon of blueberries mixed with sugar and potato starch.
  100 g blueberries, 1 tablespoon sugar, 1 teaspoon potato starch
• Gently roll up the dough disc into a roll, starting from the side with the blueberries.
• Arrange the rolled-up rolls around the perimeter of the baking pan (line the bottom of the pan with baking paper and grease the sides with butter).
• Cover the pan with the buns with cling film or a cloth and set aside to rise for about 40-60 minutes.
• Preheat the oven to 180 degrees Celsius (top/bottom heat mode).
• Lightly brush the top of the risen cake with milk and bake for about 20 minutes - until the cake is nicely browned.
• After baking, let it cool slightly.