Pumpkin Yeast Snails with Pumpkin Spice and Almonds

For the dough, prepare the flour, 250 ml warm milk, white sugar, 80 g soft butter, yeast, egg, and a pinch of salt. Put the warm milk into a bowl, dissolve the sugar and yeast in it, and let it stand briefly until the yeast becomes active. Then add the egg, soft butter, flour, and salt, and knead into a smooth, elastic dough. Cover the bowl with a cloth and let it rise in a warm place for about an hour.

Meanwhile, prepare the filling. Stir the pumpkin puree smooth with the remaining 60 g soft butter, brown cane sugar, and pumpkin spice. Once the dough has risen, roll it out on a floured surface into a large rectangle. Spread the entire surface with the pumpkin filling and sprinkle with almond flakes. Tightly roll up the dough from the long side and cut into even snails.

Place the snails in a baking dish lined with baking paper and let them rise again briefly. Meanwhile, preheat the oven to 180 °C top/bottom heat. Bake the snails for approx. 40 minutes until golden brown. Check with a wooden skewer to see if the dough is baked through.