In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine the lukewarm milk and eggs, then mix the wet ingredients into the dry until a shaggy dough forms.

Knead in the softened butter until smooth and elastic (about 8–10 minutes by hand or 5 minutes with a dough hook). Cover and let rise in a warm spot for 1.5 to 2 hours, or until doubled.

In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla bean paste. Stir until well combined. Refrigerate until needed.

Rub the cold butter into the icing sugar and flour until the mixture forms soft crumbs. Chill until ready to use.

After the dough has risen, divide it into 12–16 equal pieces. Roll each piece into a smooth ball, then gently roll out into a flat circle about 1 cm thick. Transfer to a lined baking tray.

Cover loosely and let rise again for about 1 hour.

Once puffed, use the rim of a flour-dipped glass to gently press a circle into the center of each bun (do not cut through). Use a fork to prick the indented center — this helps keep it from puffing during baking.

Spoon a generous amount of cream cheese filling into the center of each bun. Top with fresh berries, then sprinkle over a spoonful of chilled streusel topping.

Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until the buns are golden and the centers are just set. Cool on a wire rack before serving.