Make a yeast dough with milk, yeast, flour, sugar, salt, egg and butter. I heat the butter and milk together in the microwave while mixing the other ingredients in a mixing bowl.
I mix in the milk and butter first with a dough scraper before kneading the dough long and hard on the countertop. While the dough slumbers in a fleece blanket for a good hour (put a lid on the bowl beforehand), the well-drained apricot halves are finely diced.
Mix with the breadcrumbs, almonds and jam. After resting, roll out the yeast dough into a rectangle (at least 30 x 60 cm) and spread the filling on it (not quite to the edge). Now roll up the dough from the long side and twist it on a baking paper to a snail.
Caution. The roll is of course not very tear-resistant and two more hands would be helpful – but you can do it alone. You can cut the top of the dough roll with scissors (see picture). Cover and let rise for another 20 minutes. Bake at top/bottom heat: 200°C, gas: level 3 or fan oven: 180°C for about 30 – 40 minutes. When the cake has cooled on a cooling rack, you can glaze it by mixing the powdered sugar with the apricot juice (slowly, do not add all of it if necessary) and coating the snail with it.