In warm milk stir the yeast, add the egg, salt and flour, knead the dough, the dough should get a little softer than the dumplings. Flour may need a little more.

Divide the dough into two parts. Each part of the roll out thin, thin (I have about 65 cm long and 45 cm wide), apply a liberal amount of softened butter, roll into a loaf (I'm both part of the test roll separately, but tied up in one roll, it is possible to leave each rolls separately), wrap the roll in plastic wrap and roll into a spiral, put in the refrigerator for at least two hours ( the night was in the fridge).

Apples peeled and the core cut into cubes, in a pan to dissolve the butter of 25-30 grams, add a bowl of chopped apples, sugar to taste (sugar, whatever) and stew the apples until soft. Optionally, you can add cinnamon to the stuffing.

Remove the dough from the refrigerator, turn the spiral of dough, remove the foil, working surface to probility flour, the dough is cut into portions of about 45-50 g and roll cake in a diameter of about 12 cm, distributed in metal tins (I have a low form 150 ml)

Inside the forms with the dough, put the Apple filling, from the piece of dough weighing approximately 15-20 g roll out a small cake to do using the special roller mesh, stretch it, put on top of baskets, the edges well to take

Brush the beaten egg on the net from dough and bake in a preheated 220 gr oven for 20-30 minutes... until Golden. I got 16 pieces of baskets with apples and 3 regular pie with boiled egg.

And this photo as the option of forming cakes from the same dough. Filling in cakes can be any as sweet and savoury, forming cakes any.

Enjoy your tea!!!