Torpille (torpedo, Bulgarian pastry)

Instructions

1. Dissolve the yeast and a spoonful of sugar in the lukewarm milk, then let rest 10 minutes until the mixture foams.
2. Mix the flour, remaining sugar and salt, then add the egg, vanilla and the milk mixture.
3. Knead for 10 minutes until you get a smooth dough, then gradually work in the softened butter.
4. Let the dough rise covered in a warm spot for 1 hour, until doubled in size.
5. Roll the dough into a large rectangle, spread it with jam and roll it up tightly into a log.
6. Cut the roll into pieces, arrange them in a buttered dish, let rise 20 minutes, then bake at 180 °C for 25 minutes.
7. Mix the powdered sugar and water for the glaze, brush it over the still-warm torpilles and let cool.