How to make shortcrust-yeast crescent rolls

• The Greek yogurt must be warm - I put it in a small bowl, placed it in a larger bowl, and poured hot water into the larger bowl.
  90 g Greek yogurt
• 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.
  20 g fresh yeast, 1 tablespoon powdered sugar
• In a bowl, place the flour and soft butter, add the yeast starter, and knead the dough - it will be thick.
  250 g wheat flour - all-purpose, 100 g butter
• Form the dough into a ball, place it in a plastic bag, and chill in the refrigerator for at least an hour.
• After chilling, remove the dough from the refrigerator and knead briefly.
• 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.
  100 g marmalade
• 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.
• After baking, sprinkle the crescent rolls with powdered sugar.