If you’re using active dry yeast, sprinkle ½ teaspoon of sugar into the lukewarm milk and add the yeast. Let it sit for about 5 to 10 minutes until it becomes frothy. This step ensures your dough will rise properly. If you’re using instant or fresh yeast, skip this and go straight to mixing the other ingredients.

In a large mixing bowl, combine all-purpose flour, remaining sugar, and salt. Make a well in the center and crack in the egg. Pour in the lukewarm milk and melted butter, then add your activated yeast (if applicable).

Using a sturdy wooden spoon, stir the mixture until it begins to pull away from the sides of the bowl, forming a sticky dough. Resist the temptation to add more flour; your hands can be greased if you find it too sticky to handle!

Turn the dough out onto a floured surface and knead it for about five minutes. You want to develop some gluten, which gives the kurtos its characteristic chewiness. Don’t worry if it feels a little tacky.

Transfer the dough to a well-greased bowl. Cover it with a damp cloth and let it rise for about 60 minutes, or until it has doubled in size. If your kitchen is cooler, this may take a bit longer.

While the dough is rising, you can prep your rolling pins. Wrap them tightly in aluminum foil in two or three layers to prevent them from burning. Brush them with melted butter to help the dough stick better later on.

Punch down the risen dough and divide it into four equal portions. Roll out one portion on a lightly floured surface until it reaches about ⅙ inch (4 mm) thick. Using a pizza cutter, slice the dough into long strips about ½ inch (13 mm) wide.

Take one end of a dough strip and carefully wrap it around your prepared rolling pin, starting from one end and spiraling down. Keep the layers thin, aiming for under ¼ inch (6 mm) thick as you go. Tuck the end of the dough beneath the wrapped layers.

Once you’ve wrapped the entire pin, brush the dough with melted butter and roll it in granulated sugar to coat it generously.

Place the rolling pin into a roasting pan and bake in a preheated oven at 375°F (190°C) for about 25 minutes. If you’re using a roasting function in your oven, it may take closer to 20 minutes. If you are grilling, the cooking time will be around six minutes, but keep a close eye on it until it turns a lovely golden brown.

Once baked, roll the kurtos in sugar again. If you’re using any additional toppings like the walnut mixture, brush with more melted butter before rolling it in the topping. Tap the mold a bit on the countertop to release the kurtos, then set it upright to cool. It should slide right off.