Yeast Dough Snails with Pumpkin Filling

INSTRUCTIONS

• 1
  For the dough, prepare all-purpose flour, warm milk, sugar, butter, yeast, egg, and a pinch of salt. Pour the warm milk into a bowl, dissolve the sugar and yeast in it, and let it stand for a while to activate the yeast. Then add the egg, softened butter, flour, and salt, and knead until a smooth and elastic dough forms that is not too sticky. Cover the bowl with a cloth and let it rise in a warm place for about an hour.
• 2
  Meanwhile, prepare the filling. Mix the pumpkin puree with softened butter, brown sugar, pumpkin spice seasoning, and stir together.
• 3
  Once the dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle. Spread the entire surface with the pumpkin filling and sprinkle with almonds. Then roll the dough along the longer side into a log and cut into snails with a sharp knife. Arrange them in a baking dish lined with parchment paper, let them rise for a little longer, and in the meantime, preheat the oven to 180 °C. Bake until golden brown, about 40 minutes. Check with a skewer to see if the dough is baked through.
• 4
  In a saucepan, combine the ingredients for the glaze and gently heat and stir until a consistent glaze forms. After baking, pour the glaze over the warm snails so that it soaks in and the rest remains gently on the surface.