Yeasted Mazurka

In a large mixing bowl, combine the egg yolks, confectioner's sugar, a pinch of salt, and vanilla extract, whisking vigorously until the mixture is pale, smooth, and slightly thickened.

Proof the yeast in a small amount of warm water or milk until foamy, then fold it into the egg yolk mixture to incorporate evenly.

Gradually sift in flour, stirring and folding until a soft, pliable dough forms that pulls away from the sides of the bowl without being sticky.

Turn the dough onto a lightly floured surface and knead gently for several minutes until it is smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm, draft-free spot until doubled in size.

Punch down the risen dough, then press or roll it evenly into a greased baking pan, shaping it to fill the pan uniformly.

Allow the shaped dough to rest and rise a second time in the pan until visibly puffed, then place it into a preheated oven at 350°F (175°C).

Bake until the mazurka is golden on top and a skewer inserted in the center comes out clean, then remove from the oven and dust with additional confectioner's sugar before serving.