Ingredients
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300 ml lukewarm milk
21 g fresh yeast, crumbled
500 g plain flour
50 g caster sugar
1 None egg
1 pinch salt
75 g soft butter
1 jar (350ml) preserved cherries, drained and coarsely chopped
1 jar (340g) cherry jam
100 g icing sugar
1 tbsp lemon juice
Preparation
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Dissolve yeast in milk. Mix flour, sugar, egg, butter and a pinch of salt. Add yeast and milk mixture and knead with the dough hook of a mixer to make a smooth dough. Cover and keep in a warm place for about 30 mins until doubled in size.
Meanwhile, bring jam to a boil in a small saucepan, remove from heat and set aside to cool. Add chopped cherries. Set aside.
Preheat oven to 400\u00b0F. Line 3 baking trays with parchment paper. Briefly knead dough by hand on a floured work surface, roll out into a 8 x 20 inch rectangle. Spread jam evenly over dough, leaving a margin of about 1/3 inch on each side. Roll up from the long side and cut into 16 slices. Put the \"snails\" on the prepared pans and press down gently. Let rest for 15 mins. Bake for 10-12 mins. Remove from oven and let cool slightly.
Mix powdered sugar, lemon juice and 1-2 tbsp water. Brush snails while still warm then set aside to dry for 30 mins.
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