Sweet Cinnamon Snail Rolls with Walnuts

First, accurately weigh all ingredients. It is important that all ingredients are at room temperature so that the yeast dough can rise optimally. The butter is divided: 80 g for the dough and 150 g for the filling. The powdered sugar is also divided: 50 g for the filling and 160 g for the glaze. One egg is used for the dough, the second for brushing.

For the pre-ferment (starter), put 3 tbsp lukewarm milk into a cup. Add the granulated sugar and crumble in the fresh yeast. Stir well until the yeast has dissolved. Then stir in 3 tbsp flour until a thick paste forms. Let the pre-ferment rise in a warm place for about 15 minutes until its volume has doubled.

Sift the remaining flour into a large bowl and mix with the remaining granulated sugar. Form a well in the center, add the remaining milk, one egg, and the risen pre-ferment. Distribute 80 g of the soft butter in small pieces around the edge. Mix everything with a wooden spoon and then knead on a floured surface to form a smooth, elastic dough (approx. 10 minutes). Cover the dough in the bowl and let it rise in a warm place for about 1 hour.