Невероятная нежность!💥Булочки как бисквит, как пирожное/Очень нежные, влажные, мягкие/Не черствеют

---For the filling --- -400 g of any berries (I have blackberries + raspberries) -3 tbsp of sugar (it turns out sour, you can add more) -tbsp of starch (with a large slide) (Cook the berries with sugar (1-2 minutes after boiling), then add the starch diluted in cold water (just enough water to cover the starch, no more) ---For the custard mass--- -15 g of flour -75 g of cold water (Mix, cook until thickened.) ----For the dough--- -250 ml of warm water -1 tbsp of yeast (11 g) -1 tbsp of sugar -5 tbsp of flour (Cover, leave until a good foam cap forms.) ---For Dough--- -Risen dough + -2 yolks -6 tbsp of any fermented milk products (if you have vaskefir or matsun, it is advisable to replace some with sour cream. You can also use natural yogurt (it is also advisable to add a little sour cream)) -6 tbsp of sugar -80 g of vegetable oil + -custard mass + -800 g of flour (together with the dough and the custard mass) 150 ml of warm milk (add in parts mixed with flour and mix) -1 tsp of salt (with flour) (Leave until it rises 2 times, then add butter) -25 g of soft butter (After adding butter, leave it to rise until it increases in size 2.5-3 times.) (After rising, open the dough on the table in a layer, apply melted butter in a very thin layer.) -30 g butter (On top of the butter we put the prepared berry filling and roll it into a roll. Leave it for the final proofing until the dough increases in volume.) Bake the risen blanks in a preheated oven for an average of 17-18 minutes at a temperature of 190 degrees (check your oven. Sometimes I set it to 200 if the dough has already risen very much. At a low temperature, the well-fermented dough will have time to ferment, and the baked goods will turn out flat). --For the cream --- -250 g of weighed sour cream -2-3 tbsp of powdered sugar (do it to your taste) -20-30 g of soft butter -50 ml of milk (Just mix and beat) Good luck to everyone!