Mix the yeast with a pinch of sugar in 1/2 a cup of warm milk (110F), and leave to bubble.
Put the remaining 1 cup of warm milk in your mixing bowl.
Add the yeast mixture, sugar, oil, and eggs into the mixing bowl.
Mix in about 1.5 cups out of 6 cups (750g) of your sifted flour.
Add the salt. Then, add the remainder of the flour while mixing on low speed.
Once dough forms, transfer it onto a floured surface and form a ball.
Grease a bowl with 2 teaspoons of oil and put the dough in your bowl. Turn it over a few times to fully coat the dough.
Cover and let rise for 1.5 to 2 hours, until double in size.
Once ready, form a long cylinder with your dough by folding it into the shape. Divide the dough into 15 individual pieces and form balls of each (see video for visual).
Line the dough balls onto a baking pan lined with parchment paper.
Use a small glass to make an indentation on each ball of dough. This is for your cheese mixture and fruits.
Cover and leave to rise for 1 hour. Once risen, repeat pressing pastries with your glass to fully make an indentation.
Make your egg wash by mixing 1 egg yolk with 1 teaspoon of water. Brush the pastries.
Make your cream cheese mixture by combining the cream cheese with the egg, sugar, vanilla extract, and lemon zest.
Fill each pastry center with the cream cheese mixture.
Cover with your choice of fruits. I used blueberries, sliced peaches, and cherries.
Prepare a crumble by mixing the unsalted melted butter, sugar, and flour and mash together.
Sprinkle the crumbles over your pastries with your fingers.
Bake at 375F (190C) for 20-25 minutes or until golden brown.