PREPARATION

1. In a mixing bowl, add 1 teaspoon yeast, 2 tablespoons hot water and whisk the yeast until it’s dissolved.
2. Add 500 grams all purpose flour, 2 eggs, 1 teaspoon salt and 200 milliliters milk. Bring the mixture together and knead into a smooth soft dough. 
3. Cover the dough and let rise in a warm area for 20 minutes.
4. Use a rolling pin to gently flatten them out. (but don't roll them thinner)
5. Using a heart shaped cookie cutter, cut out hearts from the dough.
6. Add a generous spoonful of blueberry jam to the middle of each heart.
7. Beat the egg white and add a small splash of water to it.
8. Spread the egg white on the heart so that it completely covers all of the exposed crust around the jam. 
9. Place another heart over top of the jam and gently press down with your fingers to line it up and start sealing it.
10. Press down around the edges with a fork to seal it all in.
11. Brush the butter on top of each of the hearts.
12. Preheat the oven to 350°F/180°C. Bake for about 20 - 25 minutes or the the crust is light golden brown.
13. In a bowl, add 75 grams icing sugar, and slowly stir in 2 tablespoons milk until it's a smooth, slightly runny consistency.
14. Drizzle over the hearts while they are still warm.
15. Serve.