Blueberry buns with quark

Start the blueberry buns by preparing the starter: warm the milk to a lukewarm 37 °C, stir in the dried yeast with a spoon of sugar and let it stand for 10 minutes until the mixture begins to foam.

Sift the flour into a bowl, add the remaining sugar and a pinch of salt. Mix in the egg, melted butter and the activated starter. Work into a smooth, supple dough, about 10 minutes by hand or 6 minutes in a stand mixer.

Cover the dough with a cloth and let it rise in a warm place for 45 to 60 minutes, until it doubles in volume.

Beat the quark with the egg, sugar, vanilla sugar and lemon zest into a smooth cream. Gently toss the blueberries with a teaspoon of flour so they do not release excess juice while baking.

For the crumble, combine the flour with sugar and cold butter. Work the mixture with your fingers into coarse crumbs and set it aside in the fridge.

Divide the risen dough into 12 equal pieces. Flatten each into a disc, place a spoon of quark filling and a few blueberries in the center, seal the edges firmly and shape a bun seam side down.

Arrange the buns seam side down in a greased baking dish close together, cover them and let rise for 20 minutes. Brush the tops with beaten egg and sprinkle generously with the butter crumble.

Preheat the oven to 180 °C and bake the buns for 25 to 30 minutes until golden. Let them cool slightly before serving and dust with sugar to taste.