Whole-grain Apple Snails

INSTRUCTIONS

• 1
  Peel the apples, core them, and cut them into small pieces. Pour water over them, and once the water boils, reduce the heat and cook for a few minutes until the apples soften. However, they must not overcook and turn into a mash. 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 with a little water, mix the vanilla pudding and pour the mixture over the apples and cook until thickened. Add sugar, raisins, cardamom, and cinnamon. Stir and let cool completely.
• 2
  Weigh the flour into a bowl and make a well in the center. Pour lukewarm milk into it, crumble in the yeast, and add a teaspoon of sugar. Carefully stir the milk with a fork, but only enough so that just a little flour gets into the milk and it's not too thick. Let the starter 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 the 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 it 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 onto the dough sheet. Do not spread the filling all the way to the edge on one end, so that it doesn't leak out when rolling. Carefully roll up 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 also firm up.
• 5
  Then cut into 12 pieces. Place each piece into a greased and floured muffin tin and let rise for another 15-20 minutes. Brush with beaten egg and sprinkle with chopped almonds. Bake for 25 minutes at 180 °C.