Dissolve yeast in warm milk in a small bowl.

In a large bowl, combine flour, sugar, and salt.

Cut in cold butter until the mixture resembles coarse crumbs.

Stir in the yeast mixture and egg yolks until the dough clings together.

Cover the dough and refrigerate overnight.

Punch down the dough.

Turn the dough onto a lightly floured surface and divide into thirds.

Roll each portion into a 9x7-inch rectangle.

Cut each rectangle into 7x1-inch strips.

Pinch the ends of each strip together to form a circle.

Twist each circle once to form a figure eight.

Place the twists 2 inches apart on a greased baking sheet.

Cover and let rise until doubled, about 20 minutes.

Brush the twists with egg whites.

Using the end of a wooden spoon handle, make a 1/2-inch-deep indentation in the center of each twist.

Fill the indentation with raspberry jam or apricot preserves.

Bake at 350°F (175°C) for 14-16 minutes or until golden brown.

Remove the twists from the pans and place them on wire racks to cool.

Combine confectioners' sugar, vanilla extract, and enough milk to achieve the desired consistency for a glaze.

Drizzle the glaze over the warm twists.