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A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.

• 2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
• 1/4 cup sour cream, room temperature
• 2 large eggs
• 2 cups unbleached all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 6 tablespoons fruit jam
• 1 cup confectioners' sugar, sifted
• 2 tablespoons unsalted butter, melted
• 2 to 3 tablespoons whole milk

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