Put the yeast to bubble with a little sugar and milk. Mix the remaining sugar with the remaining milk, sift the flour and mix it with the salt. Stir and make a well in the center. Add the effervescent yeast, sugar with milk, the beaten eggs and begin to knead the dough, while adding the butter a bit at a time.
Knead a very smooth and fluffy dough, for about 10 minutes. I hit the actual dough about 60-70 times on the counter. Brush the dough with oil and wrap it with foil, leave it to rise for 1 hour. Divide the risen dough into 3 parts, take a piece of dough and roll it out into a thin crust.
Cut 18 circles out with a glass. Take them 3 by 3 and place them one atop another, slightly overlapping them. Add the filling (Turkish delight, jam, or marmalade), cut it into two parts and roll it up. Do this with all the dough.
Arrange 2 rolls at a time in the buttered forms, leave them to rise for 20 minutes. Bake until ready at 356°F (180 °C) (bake for about 25-30 minutes). Smear the finished cookies with a glaze of lemon juice and powdered sugar and cool them on a metal grate.