Apple Snails

For the yeast dough:

125 ml milk

70 g butter or margarine

250 g wheat flour

1 pck. dry yeast

30 g sugar

For the filling:

500 g sour apples e.g. Elstar

30 g butter

50 g sugar

1 pinch of cinnamon

1 pck. grated lemon peel

For brushing and sprinkling:

2 tablespoons of milk

2 tablespoons sugar

1. For the dough, heat milk in a pot at low heat, melt fat in it.
2. Put flour in a mixing bowl and mix carefully with the dry yeast. Add sugar and the lukewarm milk-fat liquid. Mix the ingredients with a mixer (dough hook), first briefly at the lowest setting, then at the highest setting for about 5 minutes to a smooth dough.
3. Leave the dough covered to rise in a warm place until it has visibly increased in size, about 40 minutes
4. In the meantime, for the filling, peel, quarter and core the apples and cut them into cubes of about 1/2 cm. Melt butter in a pot. Add apple cubes, sugar, cinnamon and lemon peel, mix and bring to boil. Cover the apple cubes and steam over low heat for about 5 minutes. Let the apple mixture cool down.
5. Knead the risen dough on a lightly floured work surface again briefly. Roll out the dough into a rectangle (about 32 × 40 cm). Spread the apple mixture over it, leaving about 2 cm wide edges on the short sides.
6. Roll up the dough from the short side. Cut the roll with a saw knife into 8 equal slices and place them on a baking tray (covered with baking paper). Cover the slices of dough again and leave them to rise in a warm place until they have visibly increased in size, about 15 minutes.
7. Preheat the oven. Top/bottom heat: about 200° C Hot air: about 180° C
8. Spread the apple snails with milk and sprinkle with sugar. Put the baking tray into the preheated oven. Bake the apple snails for about 25 minutes.
9. Pull the apple snails with the baking paper onto a cake rack and let them cool down.