Vanilla pudding-filled sweet yeast rolls

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1. Treat the flour amount as a guide, adding it according to the dough's consistency. Combine all the dough ingredients to make a soft dough, then knead until it no longer sticks to your hands or the sides of the bowl.
2. Let the dough rise at room temperature for about 2 hours. Transfer it to a work surface, knead it briefly, and divide it into 14 equal balls. Let them rise for about 10 minutes.
3. Roll each ball into a rectangle. Cut one half into strips and place about 2–3 tsp of pudding on the other half. Roll up the filled half, then wrap the cut strips over the top.
4. Place the rolls on a baking sheet lined with parchment paper. Brush with the egg yolks mixed with the milk and let rise for another half hour. Bake in an oven preheated to 180 °C (350 °F) for about 20–25 minutes, until nicely browned on top.

Tip: Cook the pudding at the beginning so it has time to cool and thicken while the dough rises. Warm pudding would leak out during shaping and make the dough soggy.

This recipe was translated from the Slovak original: Kysnuté šľahačkové rožteky s pudingovou plnkou