Bakery: Buns with Marmalade Filling

A few weeks ago I made walnut buns according to the same recipe for the yeast-dough, as I use now (see here and here). But time however instead of crushed walnuts I used old-fashioned hard fruit marmalade, not jam. It's tricky business with jams sometimes, as it tends to leak from the ready-to-bake buns. And so, if you'd like to keep the lovely form of buns, it's safer to use marmalade, as I did. The way to make two types of shapes is really easy, once you try for yourself. One way, to make hearts, was already presented in the walnut buns recipe. The other, the round shape, can be found here (scroll a little bit down).

 Fresh yeast.

 Dough with fresh yeast has to be left for an hour in a dry, warm place.