Dissolve the yeast in the warm milk in a bowl. Add four spoons of flour, salt and half a teaspoon of sugar and mix well. Cover the bowl with a cloth and let the yeast mixture rise for about 10 minutes. Add the remaining flour, eggs and remaining sugar to the dough and mix well. Melt the butter and add it as well. Cover the dough and let it rise to twice its size. Shape the dough into balls about the size of a fist (they will rise while steaming).
Fill a large saucepan with a liter of water and cover with a cloth. Attach the ends of the cloth to the pot ears so that you can place the pasta on the cloth later. As soon as the water boils, place the pasta on the cloth and cover with a lid. Steam the pasta for about 10 minutes. Then put the blueberry jam, water and cream in a small saucepan, bring to the boil briefly and slowly simmer for about 1 - 2 minutes, then refrigerate until ready to use.
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