Add the yeast, 100ml warm milk, and 1 tsp sugar to a mug, stir then set aside until yeast bubbles & activates

In a large bowl add the sifted flour and salt

In the middle of the well add: egg yolks, sugar, warm milk, yeast, lemon zest, rum and butter

Using a dough hook mix for about 10 minutes. Dough is ready when it comes away from the bowl cleanly, but it should still be a little sticky

Sprinkle flour on bench and hand knead the dough until it forms into a nice round smooth soft ball.

Cover bowl and set in a warm place for about 1.5 to 2 hours or until dough has risen

Use a rolling pin to roll out to dough to a large square or rectangular shape. The dough should be rolled out to about 1 cm in thickness

Cut dough into rectangles approx around 4 ½ inches x 3”

Add 1 heaping teaspoon of jam to the bottom of the one long end of each piece, or any filling of your choice

Fold in one side, using your finger tips press down the edges, now fold in the other side, so it overlaps, again using your finger tips to seal both ends

Cover the buhteljni in the dish and allow them to rise for about another 30 minutes

In a small dish beat 1 egg and brush the tops of the risen ‘buhteljni’

Place into a 350 degree F (or 180-200C) oven. Bake for 45 to 1 hour.

Remove from the oven. Let rest for about 2 minutes. Flip over on to a cooling rack or plate. Sprinkle with powd