Whole Wheat Apple and Cinnamon Snails

Peel and core the apples, then cut them into small cubes. Place them in a saucepan with a little water and bring to a boil. Reduce the heat and simmer for a few minutes until softened, being careful not to turn them into a puree. Drain the apples, but reserve 250 ml of the cooking liquid.

In a small bowl, mix the vanilla pudding powder with a little cold water until dissolved. Pour the mixture over the apples and the reserved liquid, then boil everything until the mixture thickens. Add the cane sugar, raisins, cardamom, and cinnamon. Mix well and let the filling cool completely.

Place the whole wheat flour in a large bowl and make a well in the center. Pour in the lukewarm milk, crumble the fresh yeast, and add one teaspoon of sugar (from the total amount). Mix gently with a fork, incorporating only a little flour, and let the starter rise in a warm place for 15-20 minutes.