Apple pudding rolls

Ingredients for 1 servings:

• 175 g butter
• 700 ml milk
• ½ cube of yeast
• 850 g flour
• 250 g sugar
• 2 eggs
• 80 g raisins
• 700 g apples
• 2 tbsp lemon juice
• 1 pack of pudding powder, vanilla

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

for approx. 18 snails

Heat 125g butter with 300ml milk. Dissolve the yeast in it. Knead together the flour, 150g sugar, eggs, and the yeast mixture. Let the yeast dough rise for a while. Peel, quarter, core, and dice the apples. Drizzle with lemon juice, add the raisins and 50g sugar. Mix 4 tablespoons of milk, pudding powder, and 30g sugar. Bring the remaining milk to a boil, stir in the mixed pudding powder, bring to a boil, and then let cool. Knead the yeast dough and roll it out into a rectangle. Melt the remaining butter and brush it around the edges of the dough. Spread the pudding over the dough and spoon the apple mixture on top. Roll up the dough from the long side and press the edges firmly. Cut the roll into 2-3cm wide slices. Place on a baking sheet lined with baking paper. Preheat the oven to 180°C (160°C fan/convection oven). Brush the snails with the remaining butter and sprinkle with the remaining sugar. A cinnamon-sugar mixture also works well. Bake the snails for about 35 minutes.