Dissolve the yeast in warm water until the appearance of the foam cap (about 15-20 minutes). While they were there Wake up, RUB the flour, sugar, salt with butter until crumbs (this principle kneading was proposed by the Richard Bertin). Add lemon zest and stir.

To dissolved yeast add milk and egg, stir until smooth and pour into the flour mixture.

Knead the dough for at least 10 minutes. I do this table mixer, but you can knead in the bread machine and by hand. The dough put in a warm place to rise. It should increase at least 2 times. I have it takes about two hours.

The finished dough spread on podpylenny flour table and roll out into a rectangle approximately 45cm x 30cm.

Lubricated with jam (I had cranberry) and sprinkle with cinnamon. Jam I would not recommend here to use: it is liquid and flows. Jam unlike jam, has a very dense texture due to the contained pectin, and remains in place during forming and baking.

Now turn the rectangle roll (tightly as possible). Acute foot cut the roll along its entire length.

Now take the first half, an expandable split up and turn it spiral bound (not tight, while proofing the cake will rise and he needs a place). Then take the second half also expandable split up and attach it to the end of the first spiral, continuing to form a circle. The difficulty in the formation of layers tend to disintegrate, so we have to act quickly. I formed his "rose" on the foil, pre-lubricated with vegetable oil and put on the tray of a split form. I feel so comfortable there. And then raised the edges of the foil up and put the marginalia of a split form. My form with a diameter of 25cm.

Do not worry if your spiral turned out uneven or there is a place between the cake and the edge of the shape. During proofing and baking the cake will rise and all the rough edges smoothed. So sent our cake in a warm place for proofing for 30-40 minutes. And then smazyvaem beaten egg and bake in preheated oven at 190C for about 40 minutes. If the tip begins to burn, cover with foil.

The finished cake I greased heated honey. It turned out so glossy! And sprinkled with icing. For the glaze mixed a couple of tablespoons of powdered sugar and a little lemon juice to make a mushy consistency.

Now the second option. It took me a few months ago. Dough: all the same, but instead of 350g of wheat flour I took 150g and 200g wholegrain wheat. Instead of lemon zest I added 2 tsp vanilla extract. Filling: dried figs cut into pieces (pre-cut legs), pour orange juice and leave for a few hours (I left overnight). Then whisk in a blender to puree. If you want this stuffing can also be sprinkled with cinnamon in the formation of the pie.