For the dough: Mix flour, yeast and sugar in the bowl of the mixer, add ricotta and lukewarm milk and turn on the mixer. Add egg and salt and continue kneading until the dough separates from the bowl and wraps around the hook. Then add soft butter bit by bit and continue kneading until the butter is incorporated into the dough and the dough is shiny and elastic. Allow the dough to rise in a warm place until it has doubled in size. This will take about 2.5 – 3 hours.

For the filling: Wash and peel Pinova apples, remove the core and cut into small cubes. Mix ricotta with yoghurt and sugar in a bowl, add Pinova apple cubes and mix again.

When the dough has doubled in size, roll it out on a slightly floured surface forming a rectangle of approx. 45 x 30 cm. Distribute the yoghurt and apple filling over the entire surface and then roll up. Cut the roll into slices of about 3 cm thick and arrange the yeast snails with the cutting edge facing upwards on a baking tray covered with baking paper.

Cover and let rest for another 30 minutes. Preheat the oven to 175°C (top/bottom heat) and prepare the glaze in the meantime. Mix powdered sugar with the juice of half a lemon in a small bowl until you get a homogeneous, thick glaze. If necessary, add a bit of lemon juice or powdered sugar to get the desired consistency. When the resting time is over, bake the yeast snails in the oven for about 25 minutes until golden yellow (only one baking tray at a time). Remove from the oven, allow to cool for 5 minutes and decorate with sugar glaze.