Yeast Dough Snails with Pumpkin Filling

For the dough, prepare all-purpose flour, warm milk, sugar, butter, yeast, egg, and a pinch of salt. Pour the warm milk into a bowl, stir in the sugar and yeast, and let it sit for a while for the yeast to activate. Then add the egg, softened butter, flour, and salt, and knead until a smooth and elastic dough forms that is not too sticky. Cover the bowl with a cloth and let it rise in a warm place for about an hour.

Meanwhile, prepare the filling. Mix the pumpkin puree with softened butter, brown sugar, pumpkin spice seasoning, and stir together.

Once the dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle. Spread the entire surface with the pumpkin filling and sprinkle with almonds. Then roll the dough along the longer side into a log and cut it into snails with a sharp knife. Arrange them in a baking dish lined with parchment paper, let them rise for a little longer, and in the meantime, preheat the oven to 180 °C. Bake until golden brown, about 40 minutes. Check with a skewer to see if the dough is baked through.