In a bowl, combine the dry yeast and sugar, pour in the warm water and milk and stir until the yeast dissolves.

Add the egg and stir. Mix in the flour, vanillin, salt and melted butter and knead the dough. Shape into a ball, cover with plastic wrap and leave in a warm place for 1.5-2 hours.

For the cherry filling, dissolve the cornstarch in water until smooth. In a saucepan, bring the cherries with sugar to a boil, pour in the cornstarch mixture and cook, stirring constantly, until thickened. Transfer to a container and cool.

For the cottage cheese filling, mash the cottage cheese with sugar and vanillin using a fork or blender.

Punch down the risen dough and roll it out into a 35x45cm rectangle, then cut into 8x8cm squares.

Bring opposite corners of each square together and press to the center to form an envelope. Place the pieces on a parchment-lined baking sheet and let rest for 30 minutes.

Preheat the oven to 180°C. Press a dimple into the center of each bun with the bottom of a glass, brush with beaten egg, add 1 tbsp of cottage cheese filling, top with cherry filling and sprinkle with almond flakes.

Bake the buns for 25 minutes until golden and let cool.