These pillowy little buns strike that perfect balance between soft, buttery bread and a jammy, fruit-filled center. Each one gets a deep well pressed into the middle and filled generously with apricot, plum, cherry, or blueberry preserves, so every bite has that sweet-tart pop against the tender crumb. A quick brush of melted butter before baking gives the edges a beautiful golden sheen, and a light dusting of powdered sugar finishes them off with just the right touch of sweetness. The dough itself is enriched with egg yolks and a touch of vanilla, which makes for a rich, slightly tacky texture that bakes up soft and pull-apart tender. They're a classic bakery-style treat, and this version is a genuinely solid pick for a vegetarian kitchen. Whether you serve them warm from the oven or let them cool on the rack, they're the kind of pastry worth making a double batch of.
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Combine the warm milk, yeast, and 1 tsp of the granulated sugar in the bowl of a stand mixer. Let stand for 5–8 minutes, until foamy and fragrant.
Add the remaining sugar, flour, salt, softened butter, egg yolks, and vanilla extract to the yeast mixture. Mix on low speed with the dough hook until the ingredients come together, about 2 minutes, then increase to medium speed and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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