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Warm the milk until lukewarm (not hot), then dissolve the yeast in it along with a pinch of sugar. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the flour, salt, sugar, vanilla sugar, and corn starch.
Add the yeast mixture, egg white, vegetable oil, and softened butter to the dry ingredients. Mix well to form a soft dough.
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size (about 1–1.5 hours).
Punch down the dough and roll it out into a rectangle. Spread your chosen fruity filling evenly over the dough.
Roll the dough tightly from one side to form a log, then cut into individual rolls or shape as desired.
Arrange the rolls on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
Preheat the oven to 180°C (350°F). Bake for 20–25 minutes until golden brown on top.
Remove from the oven and let cool slightly before serving.
Serving and storage tips:
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