First make the pre-ferment: Thoroughly mix the sugar with 1-2 (heaped full) tbsp. of flour and the crumbled yeast and add 50 ml lukewarm milk until a thick mash is formed. Cover with a cloth and let rise in a warm place (28-30°C). Soon the volume will have increased considerably and the surface will show cracks (takes about 15 minutes).

Mix together the remaining flour, lemon zest and salt in a mixing bowl. Whisk the three yolks and add the remaining lukewarm milk, the melted butter and the pre-ferment. Using a mixer and a dough hook, mix the ingredients until the dough is smooth. Cover the dough with a cloth and let sit at room temperature. After about an hour, the dough will have doubled in volume and become very airy.

Sprinkle a worktop surface with some flour. Roll the dough to a thickness of 1-2 cm. Use a round cutter (9 cm in diameter) to cut out 12 round dough slices. Place 1 tsp. Darbo apricot dessert or 1 tsp. Darbo apricot fruit spread in the middle of each slice. Press the ends together to form round balls. Then place the filled balls with the ends facing down into the pre-greased cooking mould (32×23 cm) next to one another. Cover with a cloth and let sit for 30 minutes. Spread some melted butter over the sweet rolls. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 25-30 minutes. As a last step, sprinkle with some sugar. 

As desired, serve with Darbo apricot dessert and/or vanilla sauce.

The displayed picture is a serving suggestion.