For the fruit: Prepare the fruit 3 to 4 days in advance:

• Put the fruits in a saucepan with a little water, cook them for 5 minutes to soften them. Drain them.
• Finely chop all the fruit
• Put them in a bowl with the cinnamon, green anise, sugar and kirsch.
• Mix well and leave to macerate for at least 3-4 days in a cool place.
• The day of the realization put the fruits at room temperature.

For the yeast dough:

• Mix the milk and yeast well
• Add flour, sugar, salt, eggs and butter
• Let the mixer run until the dough comes out of the bowl
• Leave the dough to rise in a warm place for 1 hour

Realization of the Ogey:

• Roll out the dough with a rolling pin (thickness about 3.4 millimeters)
• Put the fruits on the dough, sprinkle lightly with cinnamon, green anise.
• Add some chopped walnuts and thin slices of fresh apples
• Brush edges with egg white.
• Roll lengthwise.
• Close the dough and fold the ends under the cake and leave to rise for 2 hours in a warm place.
• Brush the dough with beaten egg yolk
• Put in the hot oven for about 40 min Thermostat 160 degrees