Kiflyky (rolls)

Mix flour of both types with cold unsalted butter grated on the coarse side of the grater. Rub the mixture with your hands until buttery crumbles form. Add sugar, salt and eggs.

Dissolve the yeast in sour cream and add to the dough. Knead the dough until elastic. Regulate the consistency by adding more sour cream or flour.

Wrap the dough in cling film and leave it to rest in the fridge for 1 hour.

Take the dough out of the fridge and divide it into two halves. Roll each one out into a layer approximately 20 cm / 8 inches in diameter. Divide it into 6-8 triangular segments. Put the filling (a mixture of apricot preserve with poppy seeds) on the wider side of each segment. Twist into crescent-shaped rolls and put on a baking paper-lined tray at the distance of at least 2 cm / 0.8 inch from one another.

Optionally, brush the rolls with egg yolk and sprinkle them with brown sugar. Bake at 400°F / 200°C for 15-20 minutes.

Give the baked kiflyky a generous sprinkling of powdered sugar.