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Whisk milk & yeast, add sugar, egg and whisk.
Add flour & salt and mix till shaggy.
Knead for a few minutes till it just comes together and add the butter to the middle. Mix and squeeze it in with your hands.
Knead for 10 min total and cover and rest for about 1.5 hours.
Make your filling ingredients, bring the berries, sugar and water to a boil and simmer for about 10 min until water evaporates, it will get thicker when it cools down.
Blend the cheesecake ingredients together and leave in fridge.
Using your fingertips crumbled the crumble ingredients together till you get a breadcrumb texture.
Whisk an egg to brush around the buns before baking.
Grease bottom and add parchment paper to large dish.
Punch down the dough and weigh it, divide by 12 (about 76g) and weigh each piece to that amount. Fold inwards tightly then roll each into a ball. Cover and rest for 30 min.
Preheat oven 180C
After 30 min Make a well in each ball with an oiled small glass or using your thumbs and fingers.
Fill each bun with cheesecake filling, top with compote (I also added a couple of frozen berries on the top) brush the sides with egg wash and sprinkle crumble on top.
Bake for 18-20 min low shelf at 180C fan
Mix icing when they come out and drizzle while still slightly warm