Dough

• 500g all-purpose flour (sifted)
• 2 egg yolks
• 50g granulated sugar
• 50g margarine (melted (butter can also be used))
• 1 pinch salt
• 25g fresh yeast (or 7g active dry yeast)
• 250ml lukewarm milk

Filling & Topping

• 200g bake-stable jam (plum or apricot jam is traditional)
• 1 egg (beaten, for egg wash)
• 1 tbsp vegetable oil (for greasing the baking pan)

Step 1: Activate the Yeast & Knead

Dissolve the yeast in the lukewarm milk along with a pinch of sugar and let it sit for 5-10 minutes until foamy. Sift the flour into a large mixing bowl, then add the activated yeast mixture, egg yolks, remaining sugar, melted margarine, and a pinch of salt. Knead the ingredients thoroughly by hand or with a stand mixer until you get a smooth, elastic dough.

Step 2: First Rise

Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot. Let the dough rise for about 45 minutes, or until it has doubled in size.

Step 3: Roll and Portion

Turn the risen dough out onto a lightly floured work surface and roll it out to a thickness of about 0.5 cm (1/4 inch). Cut the dough into 20 equal rectangular pieces. Place a spoonful of bake-stable jam in the center of each piece.

Step 4: Shape and Second Rise

Carefully roll up the jam-filled dough pieces, tucking the ends in to seal the jam inside. Place them seam-side down, side-by-side, into a greased baking pan. Cover and let them rest for another 20 minutes to rise again.

Step 5: Bake to Golden Perfection

Preheat your oven to 180°C (350°F). Gently brush the tops of the buns with the beaten egg to give them a beautiful, shiny finish. Bake in the preheated oven for 20-25 minutes, or until the tops are a rich golden brown.