How to make
Dissolve the yeast in the lukewarm milk with 1 tablespoon of sugar and set it aside to rise. Separately, beat the egg and sugar with a mixer and add the melted lard, mix and finally add the vanilla and salt. Next add the risen yeast, mix and begin adding the sifted flour. Knead a soft, non-sticky dough.
Let it rise for about 30-40 minutes until doubled in size. Meanwhile, prepare the filling by mixing all the ingredients for it and blending them in a blender or food processor. If necessary, add an extra tablespoon of cognac or rum. You can also simply mix the ingredients for the stuffing, without blending them.
Knead the risen dough again and divide it into two equal parts. Roll out each part carefully into a rectangle, smear it with the filling and roll it up. Put thus prepared rolls in greased trays or forms and leave them in a warm place to rise for another 20 minutes.
Brush them with the beaten egg yolk and sprinkle with granulated sugar, and with seeds if desired. Put these rolls to bake in a preheated 390°F (200 °C) oven. Bake each roll for about 35 minutes.
