To make the dough warm up the milk in a pan until it is luke warm
Add the yeast and caster sugar, then cover it with cling film and leave it for 10 minutes
After the 10 minutes uncover it and add the egg yolks and melted butter, and whisk it all together
In a bowl stir the flour together with the salt. Pour the milk mixture into the flour and mix until a dough forms. Cover it with cling film and leave it in a warm place to prove for 1 hour
While it's proving, make the cheesecake filling,
Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
Once the dough is proved, flour your work surface and roll it out to 4-5mm thick. Cut out rounds using a cookie cutter
Use the bottom of a glass to make indentations in the dough
Fill the indentations with the cheesecake mixture (or jam if using), then add a few blueberries too. Glaze them around the edges with the beaten egg