How to cook
Dissolve the yeast in 3 1/3 tbsp (50 ml) of warm water with the sugar. Separately, whisk the eggs and mix them with the yoghurt and oil. Sift the flour and in the resulting pile, make a hole for adding the prepared mixtures. Add salt and mix into a smooth dough.
If necessary, you can add a little water, the goal is to be able to mix it more easily. Transfer the resulting dough into a greased and floured bowl. Cover and leave it in a warm place to double its volume.
Then, roll it out into a thin crust, cut it into triangles. Place a little jam on each triangle and roll it up. Shape the scones by hand and arrange them with some space from one another on baking paper. Brush with beaten egg and sprinkle with sesame seeds.
Bake in a preheated 356°F (180 °C) oven until golden.