Combine the wet ingredients (including the sugar) and give it a quick whisk. Now add in the flour and start kneading. You need to knead the dough until it is smooth and not too sticky.
1 pinch Salt, 1 large Egg, 1 large Eggs Yolks, 60 gram Butter, 500 gram All Purpose Flour
Line a glass or ceramic bowl with a table spoon of vegetable oil, place the dough in the bowl and cover it with cling film. Let it rest in a warm placed for 45-60 minutes.
Lightly press the air out of the dough, place it on your working surface but don't use flour as you want the dough to be a little sticky. Cut the dough into 12 equal pieces. Round them off a little by pressing them on the working surface with your palm and making circular motions. Grab one dough ball and place it in your palm, using your fingers, press them out to the size of your palm. Don't make it too thin. Place a teaspoon of your favourite filling in the centre, and fold the opposite sides of the dough pinching them together. This will enclose the filling and seal the yeast dumpling. Butter your baking form and place the dumplings close to each other in the form.
12 tsp Apricot Jam
Bake at 170C or 350F for 25 to 28 minutes or until golden brown, Serve warm with some custard on the side.