Start by peeling the peaches. Cut them in half and remove the stone. Then slice them into thin slices. In a pot, heat up the peaches, granulated sugar, lemon juice and vanilla extract. Once it starts bubbling, take it down to a medium heat and let it simmer for 8 minutes. While it cooks, give the peaches a stir once in a while. When 8 minutes have passed, mix together the cornstarch and water and then add the cornstarch mix to the jam and stir it in. Continue stirring for 2 minutes.

Pour the jam into a flat surfaced bowl, so it can cool down faster, and place it in the fridge. Takes about 1 hour. While it cools down, make the dough.

Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)

Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.

Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.

Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.

While the dough rises, mix together all of the ingredients until one paste and set it aside.

For the crumble, add all the dry ingredients to a bowl and mix them together. Then add the vanilla extract and butter and with a spatula, fork or with clean hands mix everything together until all of the dry ingredients have been coated with butter and it becomes a crumble structure. Set it aside until it’s ready to be used.

After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large rectangle that is about 5 mm thick with a rolling pin. Spread first the cinnamon sugar filling over the dough in an even layer with a spoon or offset spatula. Then add the peach jam and spread it out in an even layer. Roll it into a log from the short side.

Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.

Let them cool down while making the glaze.