Apricot Jam Buns

In a small bowl, combine 100 ml of lukewarm milk, 1 teaspoon of sugar, and the fresh yeast. Let it sit for 5-10 minutes until the yeast is activated and foamy.

In a large bowl, mix the flour, remaining sugar, and salt. Add the activated yeast mixture, the rest of the lukewarm milk, melted butter, the whole egg, and the egg yolk. Knead the dough by hand or with a stand mixer for at least 10-15 minutes until it is smooth, elastic, and shiny. Cover the bowl with a clean kitchen towel and let it proof in a warm place for 60-90 minutes, or until it has doubled in size.

Turn the risen dough out onto a lightly floured surface and knead it briefly. Roll it out into a rectangle about 0.5 cm thick. Cut the dough into 8-10 equal squares. Place a tablespoon of apricot jam in the center of each square, then fold in the corners of the dough and form a ball, ensuring the jam is sealed inside.

Grease a medium baking dish (approx. 20x30 cm) thoroughly with melted butter. Arrange the buns snugly next to each other in the dish. Brush each bun generously with melted butter on top and sides to prevent them from sticking together during baking. Cover the dish and let them proof for another 20-30 minutes in a warm place.

Preheat your oven to 180°C (160°C for convection oven). Bake the buns for 25-30 minutes, or until they are golden brown. Remove from the oven and let them cool slightly in the dish before carefully taking them out. Dust with powdered sugar before serving.