Mix the flour, sugar and salt and place in a bowl. Make a well in the middle and add the softened butter and egg. Warm the milk lukewarm and crumble the yeast into it. Now stir the yeast in the milk and pour the yeast-milk mixture into the well. Now knead the ingredients into a smooth, supple dough. If the dough sticks, add a little more flour. Let the dough rise for about 1 hour until the volume has increased significantly.
You can also make the dough wonderfully in the bread maker.
While the dough is rising, quarter the apples, remove the core, peel and cut into 1cm x 1cm cubes. Pour the cinnamon and sugar mixture over the apples and also add the bitter almond flavor. Mix everything well and let it stand, covered, until the dough is ready.
For the crumble, knead the flour with the sugar, cinnamon and liquid butter until a crumbly dough is formed. This is best done with your fingertips.
When the dough has risen, roll it out to a size of around 50cm x 30cm. Brush the pastry with the sour cream (works well with the curved side of a tablespoon). Now distribute the apple pieces on the sour cream, avoiding the juice if possible.
Now roll up the sheet of dough from the long side and cut into slices. Divide the slices on two baking sheets. Crumble the crumble dough onto the individual snails. Now push the snails into the oven preheated to 170 ° C (convection) and bake for 15-20 minutes until light brown.
If you want, you can now make a thick icing from powdered sugar and milk or lemon juice and spread it on the hot crumble rolls.
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