- ¾ cup
- 1 ounce
- 1 pound
Pastry flour (plus more for sprinkling)
- 1 ounce
- 6 ounces
soft Cultured butter (plus more for the mold)
- 4 ounces
- 2 tablespoons
- 9 ounces
Greek Greek yogurt
- Powdered sugar (for dusting)
Heat half of the milk until lukewarm in a small pot and dissolve the yeast in it.
Stir in 1/5 of the flour and all the sugar until combined. Cover and let rise at room temperature until doubled in bulk.
Mix together the eggs and egg yolks with the remaining milk, 2/3 of the vanilla and a pinch of salt.
Punch down the dough, add the remaining flour and knead briefly with the dough hook of a hand mixer (or in a food processor).
Gradually add 120 grams (approximately 4 ounces) softened butter, kneading to combine. Knead on high speed until dough is blistered.
Sprinkle a little flour on top of dough, cover and let rise again 15-20 minutes.
Generously coat a baking dish with softened butter.
Punch down dough, divide into three equal pieces and knead each one until smooth.
Roll out each piece of dough to 5 mm (approximately 1/4 inch) thick on a floured surface.
With a 4 cm (approximately 1 1/2-inch) cookie cutter, cut out rounds from dough as close together as possible.
Using a piping bag fitted with a large plain tip, pipe a small dot of jam in the center of each dough round.
Fold up dough around the filling and pinch edges at the top to seal.
Nestle the rolls seam side down snugly in the prepared baking dish.
Cover with a kitchen towel and let rest for 15 minutes. Melt the remaining butter and frush evenly over the rolls. Bake on middle rack of preheated oven at 180°C (approximately 365°F)until golden brown and cooked through, about 20 minutes.
Meanwhile, mix together the remaining vanilla and the yogurt. When rolls are finished baking, remove from oven, sprinkle with powdered sugar and serve with the vanilla-yogurt.