Prepare the ingredients – 500 g all-purpose flour, 170 ml warm milk, 150 g granulated sugar.

In a small bowl, prepare the yeast starter – take 2 tbsp from the 500 g flour and 1 tbsp sugar from the measured 150 g sugar. Add 50 ml from the 170 ml warm milk and 40 g fresh yeast. Cover with a towel and let rise in a warm place for about 20 minutes (foam will appear).

Meanwhile, in a separate bowl, mix 4 egg yolks at room temperature with 2 tbsp thick plain yogurt.

In another large bowl, add the remaining flour, sugar, warm milk, egg yolk mixture, a pinch of salt, and 50 g melted butter. Add the yeast starter. Mix in a stand mixer until smooth for about 7 minutes (the dough can be slightly sticky).

If the dough is cold, I usually put it in the microwave for 5 seconds to warm it up so it rises better. Then place it in a bowl, cover, and let it rise for 1 hour.

Divide the risen dough into 12 equal parts and shape into balls. Roll each ball into a circle about 0.5 cm thick.

Add Nutella to one half (you can use up to 3 tbsp). Fold the dough over the Nutella to form a half circle and seal it like a pierogi.

You will have one half of the circle left – cut it into 6–8 strips. Fold the strips over the roll and tuck them underneath.

Place the rolls on a baking tray (6 per tray) and let rise for 15 minutes.

Brush with egg yolk mixed with 1 tbsp milk and sprinkle with almonds.

Bake at 180°C for 8–10 minutes (they should be golden, not too brown – keep an eye on them while baking).

After cooling, dust with powdered sugar.