Yeast from the combi-vark

I am slowly breaking down my anti-skills in baking cakes. I approached yeast cakes methodically. I started by gathering information. It turns out that there are many ways to bake yeast cakes. I concluded that I can afford to be nonchalant. So I took the advice that I didn't know, averaged the proportions of ingredients and calibrated the quantities so that the cake would fit into my combi-baker.

I warmed half a glass of milk and added about 40 g of yeast and some glucose.
I melted a quarter of the butter, added half a glass of sugar and a teaspoon of vanilla sugar. After it had cooled down, I added the egg yolk and rubbed it. After a while, I added the whole egg and rubbed it some more. I poured in the starter and a pinch of salt. It bubbled. I added about 3 glasses of flour and kneaded it by hand. It was a bit too much flour, but without it, the dough was too loose. I kneaded it for almost an hour, but the holy words of a friend who said that every dough will sooner or later start to come off your hand, gave me courage.
I left the dough to rise and went to cook dinner.
After dinner (which was a long time), I reshaped the dough and decided that there was too much of it. I made makeshift croissants from 1/3 and threw them in as a kamikaze for the first round of baking. With a cry of "tora tora tora" they exploded with cherry jam and chokeberry preserves. They cracked and were deep golden, but they came out well.

I formed a cake from the remaining dough and spread it with egg white.
I made the crumble “by eye”, meaning too much, so I ended up with a wonderfully sweet crust.

I baked the yeast ones for 20 minutes in a combi-cooker on the top rack, with water in the bowl, at 225°C. But that was too much, so after a few minutes I reduced the temperature to 200°C, and towards the end to 175°C. It might be best to bake at 200°C.