PREPARE the STUFFING Apples clean, cut into cubes, In a small saucepan or skillet, melt the butter, put the apples, sprinkle them with lemon juice, add sugar, mix well, fry for 10 minutes. At the end add the cinnamon, mix well. Prepare the DOUGH dissolve Yeast in warm milk Eggs with sugar, whisk sift the Flour, add the milk with yeast, eggs, butter. Knead the dough by hand for 20 minutes. Cover with a towel and leave in a warm place for 1 hour. Then punch down dough again and leave for 30 minutes.

Divide the dough into 12 equal portions. From each part roll out a circle with a diameter of 20 cm, 3 mm thick, to make 4 cuts, leaving the middle untouched. In the middle put the filling, the size of a walnut or a little more. Better from the filling to form a ball, form will be more voluminous. Alternately to cover the filling ( see photo)

Buns for proofing (15 minutes) Beat the egg with water and brush rolls.

Bake at 175 degrees for 25 minutes.