How to make
Dissolve the yeast in 180 ml of slightly warmed milk, along with a spoonful of sugar. Wait for it to activate for 7-8 minutes.
During this time, sift the flour into a bowl and make a well into which you can pour the melted butter, egg yolks, sugar (50 g) and activated yeast.
Knead a dough, which you will work with for at least 10 minutes to make it smooth and elastic. Sprinkle some flour on the counter so that it doesn't stick to you at first. If the dough seems hard to you, do not add flour, but grease your hands with oil while kneading, so it will relax and not stick to you.
Form the dough into a ball and let it rest while you prepare the cream. For it, heat the milk and sugar over medium heat. Beat the egg with the flour and a few drops of the milk and pour it in a thin stream to the other milk over the heat. Reduce the heat and stir until slightly thickened - about 3-4 minutes. The cream should not become thick.
Shape the dough into 8 small balls. Flatten or roll out each one and spread with a spoonful of the cream without spreading all the way to the edges. On top of the cream, place one piece of Turkish delight cut into pieces. Fold it like an envelope and seal it well so the filling doesn't come out. This way, bread rolls of approximately square or rectangular shape are obtained.
Arrange them slightly apart on a greased baking tray. Leave them in a warm room for 2 hours, covered with a clean towel. The rolls may stick together when they rise, this shouldn't bother you unless you want them to be perfectly shaped, in which case just use a large tray to leave more space between them.
Spread the fluffy rolls with beaten egg white and sprinkle with granulated sugar.
Bake in a preheated oven at 360°F (180°C) for 30 minutes or until desired browning.
Enjoy!
