Buns with cottage cheese and berries

Ingredients:

Yeast dough

• 1.5 cups of warm water
• 2 tbsp and another 2 tsp of sugar
• 4.25 - 4.5 cups premium flour, plus extra for kneading
• 7 g dry yeast
• 2 teaspoons of salt
• 220 g chopped fresh strawberries
• 170 g fresh blueberries
• 250 g softened cream cheese
• 2 tbsp. strawberry jam
• 1 large egg
• 2 tablespoons turbinado sugar
• Gluten-free filling option, see ingredients below

Blueberry filling

• 700 g of blueberries
• 0.75 cups sugar
• 3 tbsp instant tapioca
• 1 tbsp. water

Preparation:

1. Combine the water, sugar, and yeast in the bowl of a stand mixer using the paddle attachment. Let stand until the mixture begins to bubble. Add 2 cups of flour and salt, and turn the mixer on low speed until thoroughly combined, about 2 minutes. Switch to the dough hook attachment. Gradually add the remaining flour and mix thoroughly on low speed for about 4 minutes.
2. Turn the dough out onto a lightly floured work surface. Knead until the dough is firm, smooth, and no longer sticky, about 5 minutes. Lightly oil a bowl, place the dough in it, cover, and let rise until doubled in size, about 1 hour.
3. In a medium bowl, combine strawberries and blueberries. Add softened cream cheese Mix well with the strawberry jam. Set aside. Preheat the oven to 190°C. Divide the dough into 12 pieces. Tip: To divide the dough into equal parts, roll it into a long sausage. Cut the sausage in half, then each half in half again, to get 4 equal pieces. Cut each into 3 pieces, to get 12 equal portions.
4. Take one piece of dough and flatten it into a circle 10 cm in diameter. Place 2.5 tablespoons of the cheese mixture (or other filling, as described above) in the center of the circle. Fold the edges of the dough over each other and pinch to seal. Form a smooth ball. Make sure the dough at the bottom of the bun is not too thick compared to the dough on top and is evenly distributed around the filling. Place the bun, seam side down, on a baking sheet lined with parchment paper. Roll the remaining buns in the same manner.
5. Crack an egg and mix it with 1 tablespoon of water. Brush the buns with the egg and sprinkle with turbinado sugar. Bake in a preheated oven at 190°C (375°F) until the buns are golden brown, 20-22 minutes. Let cool before serving.
   
   Blueberry fillingPlace 170g of blueberries, sugar, instant tapioca, and water in a small saucepan. Bring to a boil over medium heat and cook until thickened, about 10 minutes. Remove from heat. Place the remaining blueberries in a large bowl and pour the syrup over them. Shake to combine and set aside to cool before adding to the patties.