Whole Grain Swirls with Apples

INSTRUCTIONS

• 1
  Peel the apples, remove the cores, and cut them into small pieces. Pour water over them and once the water comes to a boil, reduce the heat and cook for a few minutes until the apples soften. They should not overcook into a mush. Drain the apples and pour the liquid into a measuring cup. We will need 250 ml, which we will return to the apples. In a bowl, mix the vanilla pudding with a little water and pour the mixture over the apples, cooking until it thickens. Add sugar, raisins, cardamom, and cinnamon. Stir and let cool completely.
• 2
  Weigh the flour into a bowl and make a well in it. Pour lukewarm milk into the well, crumble in the yeast, and add a teaspoon of sugar. Carefully stir the milk with a fork, just enough to incorporate a little flour into the milk without making it too thick. Let the yeast rise in a warm place for about 15 – 20 minutes.
• 3
  Add the egg, sugar, and a pinch of salt to the bowl and mix. Once the ingredients are combined, add softened butter at room temperature, cut into pieces, and continue kneading. Once the butter is incorporated into the dough, knead for another 2 minutes. Cover with a cloth and let rise. The rising time depends on the ambient temperature. It usually takes 45 minutes.
• 4
  Turn the risen dough out onto a floured surface, form it into a ball, and then roll it out to a size of approximately 20×30 cm. Spread the filling over the dough. Do not spread the filling all the way to one of the edges to prevent it from leaking out when rolling. Carefully roll the dough and place it in the refrigerator for 15 minutes; it will be easier to cut into individual pieces. The dough will rise a little but will also firm up.
• 5
  Then cut into 12 pieces. Place each piece into a greased and floured muffin tin and let rise for 15-20 minutes. Brush with beaten egg and sprinkle with chopped almonds. Bake for 25 minutes at 180 °C.