Once the yogurt is warm, add the yeast and powdered sugar to it - mix thoroughly, cover, and set aside to rise for about 20 minutes.

In a bowl, place the flour and soft butter, add the yeast starter, and knead the dough - it will be thick.

Form the dough into a ball, place it in a plastic bag, and chill in the refrigerator for at least an hour.

Divide into two equal parts.

Roll out one part on a lightly floured surface.

Roll the dough into a circle, divide the dough into 8 triangles - cut the dough into quarters, and then each quarter in half again.

Separate the pieces of dough and lightly roll out each one individually so they are thinner (the crescent rolls grow in the oven and become thicker).

On the wider part of the triangle, place a teaspoon of marmalade and roll up the crescent roll from the wide base to the tip.

Arrange the crescent rolls on a baking sheet lined with parchment paper.

Prepare crescent rolls from the second piece of dough.

Bake the crescent rolls at 180 degrees (top/bottom heat mode) for about 15-17 minutes.