Beat the egg and pure vanilla extract together in a small bowl.

Whisk together the all-purpose flour and white granulated sugar in a bowl.

Make an impression in the middle of the dry ingredients mixture and add the lukewarm milk.

Add the yeast to the milk. When the yeast dissolves, add the egg and vanilla mixture and the soft unsalted butter.

Knead everything together into a dough.

Cover the bowl with a dishcloth and let it stand in a warm place for 30 minutes.

Uncover the dough and knead for a few minutes in the bowl.

Cover the bowl once more and let the dough rest in a warm place for another 30 minutes.

Turn the dough out onto a floured work surface. Roll out the dough and cut twelve 4-inch circles out of the dough.

Then cut six 1+1/2 inch in diameter circles, twelve 3/4 inch half moons, and twelve 1/2 inch triangles.

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

Lay 6 of the four-inch circles on the baking paper.

Lightly beat the egg yolks together in a small bowl.

Brush the 6 circles with egg yolk.

Affix the triangles to the top for ears.

Place 1 tablespoon of the jam flavor of your choice in the middle of each circle and spread it around, leaving a small frame with no jam.

Place large circles on top of the jam and gently press the sides together until the seams disappear.

Place the smaller circles on for the snouts and the half moons above the snouts for the eyes.

On each pig, press two raisins into the small circle for nostrils and two into the half-moon eyes for pupils.

For the egg wash, brush the remaining beaten egg yolks over the bread.

Place the baking sheet in the oven and bake for 20-25 minutes, until golden brown.

Remove from oven, let cool for 10 minutes before serving.