for 16 rolls
• 500 g bread flour
• 3 tbp sugar
• 1 tsp salt
• 20 g fresh yeast
• 125 ml milk
• 125 ml water
• 1 egg
• 125 g cold margarine or butter
• apricot jam, for filling
• 1 egg, beaten, for egg wash
Crumble yeast into small bowl. Stir in lukewarm water & milk and 1 tbs sugar. Let stand until foamy, about 10 minutes. Combine flour, 2 tbs sugar and salt in large bowl. Whisk in yeast mixture and egg, use wooden spoon to combine. Turn the dough out onto a lightly floured surface. Knead to make a moderately soft dough that is smooth and elastic. Shape dough into a ball, divide it into 5 equal parts. Shape each part into a nice round ball and let them rest on the counter top for 10 minutes.
Divide margarine or butter into four parts.
Flour the working surface. Take one ball of dough, flatten with a rolling pin into a disc of a 15 cm diameter, grate 1/4 of margarine and then carefully put aside. Flatten another ball of dough into disc of the same dimension and put on top of the first disc that has grated margarine on top. Again grate 1/4 of margarine on top. Continue until you flatten all five pieces of the dough. Do not grate margarine over the last piece of dough. Let everything rest for about 10 minutes. Meanwhile, line two baking sheets with parchment paper.
Lightly flour your work surface and the rolling pin, and carefully roll the dough into a circle to about 0.5 cm thick. Use a pizza cutter or a sharp knife to divide the circle into 16 triangles. Place 1/2 tsp of jam on every end. Starting with the outside edge of one of the triangles, roll the edge towards the center. Place on a parchement-lined baking sheet. Repeat with all rolls. Cover rolls with a clean dish towel and let rise for 45 minutes.
Preheat oven to 200°C. Brush tops of rolls with egg wash.
Bake for 15 minutes or until golden brown. Allow to cool on a wire rack for at least 10 minutes before serving. Dust with powder sugar before serving. Enjoy!