Strawberry Vatrushky with Streusel Crumble

Mix flour with yeast. Dissolve sugar and salt in warm milk and stir.

Make a well in the flour, pour in the milk mixture, crack in the egg, add melted butter, vegetable oil, and vanilla, then mix everything together thoroughly.

Turn the dough out onto the counter and knead until smooth, at least 7 minutes.

Oil a bowl, place the dough inside, cover, and let it rise for 1.5–2 hours.

For the crumble: rub flour with cold butter, add sugar, and work it through with your fingertips. Refrigerate.

Punch down the risen dough, shape 15–16 balls, and let them rest 5–7 minutes under a towel.

Roll each ball into a circle, place on a baking sheet, let it puff up, make a shallow indent with a glass or your fingers, and brush with beaten egg.

Rinse the strawberries, remove the stems, cut lengthwise into quarters, and toss with cornstarch.

Add a bit of crumble to each vatrushka, arrange strawberry pieces on top, and sprinkle with remaining crumble.