Easter Kozunak Rolls

Dissolve the yeast and honey in the warm milk and wait a little until it foams, then add all the remaining ingredients. First mix vigorously with a spoon, then, with the help of a little more flour, knead into a smooth, soft dough; cover it and leave it in a warm place to rise (I let mine rise overnight in the fridge). Then divide the dough into four parts, which you roll out into round sheets. Cut into triangles, onto which you place a spoonful of jam (or whatever else you like - chocolate, cream, Turkish delight) and roll up. Arrange them in a baking tray (I place them closer to one another so they turn out taller), brush with a mixture of beaten yolk, cream and fresh milk, and leave them to rise. (Or brush with nothing, and once baked, brush with fresh milk and sprinkle with sugar.) (I let mine rise for about 20 minutes in the oven at 60 degrees.) Once risen, bake at 190 degrees until done. Melt some extra butter and, while still warm, brush the rolls with a brush and sprinkle with crystal sugar. Usually you wait until they double in size (1-2 hours), but if you are short on time, place them straight into an unheated oven at 60 degrees to rise quickly, then gradually increase the temperature to a maximum of 180-190 degrees. Often, once shaped, I freeze them and then take them out of the freezer in the evening, leave them overnight in the tray in which I will bake them, and in the morning I brush and bake them.