Sweet snails panettone dough

Products:

1/2 cup milk
of the blade tip saffron
how walnut fresh yeast
or 1 tsp dry yeast
250 g flour
100 g butter
2 egg yolks
pinch of salt

2 tbsp rose water
2 tbsp melted butter
3 tbsp granulated sugar
1 egg yolk
1 tbsp milk
100 g of sweet orange peel
Preparation:

• Saffron is poured over hot milk and allowed to stand until the milk cool.
• Yeast is mixed with a pinch of salt, sugar, 2 tablespoons milk and 1 teaspoon flour.
• Once the yeast rise, mix the flour, the remaining milk, saffron oil, rose water and egg yolks and mix panettone dough and leave to rise in a warm place.
• The dough is rolled into a sheet 6 mm thick, brushed with melted butter, top - with orange jam and rolled up.
• With dipped in hot water knife cut pieces about 1 cm thick, which are arranged in a well-buttered baking dish.
• Using a pastry brush, paint a beaten egg yolk with milk and sprinkle with granulated sugar.
• Sweet snails panettone dough bake in preheated 180 degrees oven for 15-20 minutes.
Notes:

* Source recipe Sweet snails panettone dough magazine Culinary Magazines
** Preparation time: 1 hour 30 minutes
This recipe *** Sweet snails panettone dough contains products for 4 servings