Whole wheat apple rolls with almonds

Peel the apples, remove the core, and cut them into small cubes. Pour in just enough water to cover them, then bring to a boil. Reduce the heat and cook for a few minutes until the apples soften but do not fall apart. Drain the apples, measure out 250 ml of the cooking water, and pour it back over the apples. Mix half of the vanilla pudding powder in a little cold water, add it to the apples, and cook until thickened. Finally, stir in the brown sugar, raisins, cardamom, and cinnamon, then let it cool completely.

Measure the flour into a bowl and make a well in the center. Pour in the lukewarm milk, crumble in the yeast, and add one teaspoon of honey. Gently mix a little flour into the milk with a fork to create a thin starter. Let it rise in a warm place for about 15-20 minutes.

Add the remaining honey, one egg, and a pinch of salt, then begin kneading. Once the ingredients are combined, work in the room-temperature, cubed butter. Continue kneading for at least 2 more minutes until the dough is elastic. Cover with a kitchen towel and let it rise in a warm place for about 45 minutes, until it doubles in size. (Set aside the second egg for brushing).