Spirals with cherry jams

7

Half

3h

For today we have an exquisite dessert, spirals with cherry jam . They say that these spiral recipes are inspired by nut rolls, a type of dessert made with yeast and spread with nuts and then rolled in itself. You can say that it really is a variant of the gypsy arm, so if you already know how to prepare this dessert, the spirals will be very easy to make. These spirals use a thick cherry jam also known as lekvár, a Hungarian and Slovak term used to refer to jams made with very ripe fruits. It is a term that has spread throughout Europe when talking about ''spirals'' or ''rolled up'', so it is good that you know it and keep it in mind in case you decide to prepare the jam yourself. This time we have chosen a packaged jam of the highest quality, free of preservatives and colorings, and with a delicious and intense cherry flavor.

AND. . . Why have we selected cherry jam? Because the cherry is highly nutritious, considered the fruit with the highest contribution of flavonoids , so eating it is health and prevention of degenerative diseases. An excellent friend for the brain! And to decorate, this dessert combines very well with walnuts, poppy seeds and other dried fruits. For this recipe we have selected laminated almonds, you will see how good they turn out. Now let's start your preparation?

SPIRALS WITH CHERRY JAM

Ingredients (7 units)

• 105 g milk
• 38 g butter
• 2 g dry bakery yeast
• 210 g bakery flour (W-250)
• pulp of 1 vanilla pod
• 38 g sugar
• 2 g salt

Stuffed:

• Cherry jam

To decorate:

• I beaten egg
• Laminated almonds
• Brown sugar (optional)

Preparation (3 hours approx.): 1. Heat the milk and melt the butter. When it is warm (it should not burn), add the yeast and stir well. 2. In a bowl, mix the flour, salt, sugar and vanilla. 3. Add the milk with the butter and yeast. 4. Knead until you obtain a smooth and slightly sticky dough. 5. Lightly flour the work surface and finish kneading by hand. Shape the dough into a ball and place it in a bowl. Flour so that it does not dry out and cover with a cloth. 6. Let ferment for 1 hour. 7. Soak the flaked almonds. 8. Heat the oven to 250ºC. 9. Once the dough has fermented, stretch it and shape it into a rectangle. It should be about 2 cm thick. 10. Spread the cherry jam over the dough, leaving an upper edge about 2 fingers thick free. 11. Roll the dough forming a kind of gypsy arm. 12. Cut about 7 pieces about 2 fingers thick with a very sharp knife. 13. Place the spiral-shaped pieces on a baking tray lined with sulfurized paper, cover with silver paper and let it ferment for another hour. (If we want to prevent the spirals from opening, we can place a toothpick at the end of each spiral and, thus, during baking they will not deform.) 14. Paint the spirals with beaten egg, distribute the drained flaked almonds and a little brown sugar. 15. Bake at 220ºC for about 8 minutes or until golden. Enjoy!