Bloom active dry yeast in lukewarm milk (she always used fresh compressed yeast tho. About 25 g)

Mix in a bowl flour, salt, icing sugar

Knead in yolks, melted butter, and yeast mixture

Cover dough and let rest until doubled in size for an hour

Punch dough and roll flat on a board surface

Slice dough into 18 portions

Place jam in center and seam to seal, shaped into longer buns (instead round, but round is fine too!)

Place buns on greased baking pan and let rise again for 20 mins

Bake buns in preheated 350 F for 20 mins

Take buns out and brush with an extra yolk and bake for another 15 mins