Warm the milk to 100 – 100 °F (lukewarm)

Add the Yeast, 3 tablespoons Flour, and 2 tablespoons of sugar. Whisk to combine completely. Cover with plastic wrap, and set it a draft free space for 20 minutes (I set it in my unheated oven).

When it’s nice and foamy.

I use a stand mixer, but you can use the bowl and mixer of your choice….

Put the rest of the flour, sugar, salt, butter and egg in the mixing bowl, start mixing to bring it together. Add the yeast/milk mixture and continue to mix until a sticky smooth dough forms. Knead the dough for 10 minutes (by hand or with a dough hook). Form a ball with the dough, place it in a bowl with room to rise, cover with plastic wrap, and let rise for 1 hour to double in size.

While the Dough is rising, make the Compote so it has time to cool.

Add fruit, water, and sugar to a medium sized saucepan, and cook over medium heat. The fruit will soften (defrost) and eventually begin to boil. Taste to see if it’s sweet or tart enough. Adjust with sugar or lemon juice to your taste. Make a slurry with cornstarch and cold water (it should be smooth). Pour into the bubbling berries… stir for another minute. Turn off. Pour the berry compote into a bowl to cool off.

In a mixing bowl, by hand or machine, combine the flour, sugar, and vanilla sugar. Cut the butter into small pieces and add to the flour/sugar. Mix together until it looks like damp sand. If you squeeze the mixture in your hands it will clump. Set into the refrigerator until needed.

Prepare 2 baking sheets by covering them with parchment paper.

When the Yeast Dough has doubled in size, turn it out of the bowl. You DO NOT want to overhandle it.

Just dump it out. Use a knife or cutter to cut the dough into 12 pieces. Loosely make a ball out of each piece, then roll/flatten each ball. Fingers are good for this. They will be around 4 inches in diameter (don’t measure, just eyeball it… unless you are baking for Paul Hollywood) Place on the prepared baking sheet. I get 6 on each.

Fill the center of each dough disk with a 2 -3 generous tablespoons of compote (or whatever filling you choose)

Top the dough and filling with streusel by squeezing the crumbs in your fist, and sprinkling them over the unbaked pastry. Some will fall off, it might look messy. It’s fine.

Let rise for 15 minutes while you preheat the oven to 350°F

Bake, one sheet at a time, for 15 minutes… then check. If they aren’t brown yet, give them 5 more minutes. Don’t go longer than 20.

Remove the pan from the oven (shove in the second one). And move the parchment filled with pastries to a cooling rack.

Repeat with the next set.

Let them cool at least 15 minutes before adding the Guß. (Drizzle)

Put the powdered sugar in a mixing bowl. Whisk in the lemon juice a tablespoon at a time. You want the consistency of white glue. Too thick won’t drizzle, too thin will vanish into the pastry. Adjust till it feels right. Drizzle over the pastries with a spoon…. Fill the spoon, and let it fall off onto the pastry while you go back and forth. Easy.

Eat.