Ingredients:
360g fed starter
424g milk
8 tablespoons softened butter
750-900g flour
20g salt
2 eggs
1/2 cup sugar
Filling:
8 tablespoons soft butter
1 cup brown sugar
3/4 cup peach jam
2 teaspoons almond extract
Frosting:
8 oz softened cream cheese
8 tablespoons softened butter
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon almond extract
Topping:
Toasted sliced almonds
Cinnamon
Method:
Heat milk and butter in a saucepan until the butter is melted. Set aside to cool. Combine 750g flour, warm milk and butter, fed starter, sugar and eggs to the bowl of a mixer, dough hook attached. Mix until fully combined. If dough is sticky add more flour 1/4 cup at a time until the dough is tacky. Mix for 5 minutes on medium low heat. Cover and let rest for 30 minutes. Coil fold the dough. Cover and let rest for 30 minutes. Repeat the coil folds until you have done 3 total folds. Cover dough and place in the fridge for 8 -12 hours.
Make the filling. Roll out the dough to a 12x15 inch rectangle. Spread evenly with filling. Roll the dough starting from the long side. Cut the dough using a piece of string or floss into 1 inch sections. Place on a parchment lined baking sheet. I like to do 12 per sheet. Cover and let rise until nearly double in size and nice and fluffy.
Bake in a 375 degree oven for about 20 minutes until golden brown. Spread the tops with frosting while still warm. Add sliced toasted almonds and a sprinkle of cinnamon.