Filled Snail of Yeast Dough

1. Dough

semi skimmed milk 1,5% 1.1 cup (250 ml) • fresh yeast 1.5 oz (42 g) • sugar granulated 1 tsp • all-purpose flour / plain flour 1.1 lb (500 g) • unsalted butter 2 oz (60 g) • chicken egg 1 pc • salt 1 pinch • sugar granulated 2 oz (60 g)

Prepare leaven from milk, fresh yeast and sugar. Pour it into a bowl with measured flour, add melted butter, egg, sugar and a pinch of salt. Knead the dough and let it rise.

2. Filling

walnuts 3.5 oz (100 g) • random jam 10.5 oz (300 g)

Chop walnuts and mix them with runny jam.

3. 

peach compote 1.8 lb (800 g)

Pour the peach compote into a strainer, let the syrup drain off and cut peaches into small pieces.

4. Filling the snail

Use a rolling pin to spread the yeast dough (stretch it - it is elastic) on floured board.

5. 

Spread jam and walnut mixture over the dough but leave some space at the upper edge.

6. 

Evenly lay prepared peaches.

7. 

Roll the dough starting from the bottom edge. Silicon pastry mat is very helpful, the dough can be rolled easily since it is really fragile.

8. 

chicken egg 1 pc

Brush the spare edge of dough with beaten egg and finish rolling. Then carefully roll it up in the spiral shape to form snail.

9. 

walnuts 0.75 oz (20 g) • sugar granulated 0.75 oz (20 g)

Transfer the filled cake into the baking tin lined with parchment paper. Transferring is quite difficult because cake it large and we need to be careful not to tear it. The best way is to cover the surface with parchment paper, put baking in on top of the paper and then everything together - even with the board placed under the cake - turn it over and remove the board. Brush cake with egg and sprinkle with ground walnuts and sugar.

10. 

Bake in preheated oven at medium heat (about 180-375°F (190°C)) for about 40 minutes.

11. 

Cut the cold cake in direction of the coils.