Warm milk and dissolve yeast in it. Add sugar, oil, and eggs. Add cardamom. Stir well. Add most of the flour and salt and mix in a machine. Add more flour if necessary. Add butter and a little more flour and mix the dough until smooth and elastic for 5-7 minutes. Let rise in a warm place until doubled in size – about 45 minutes.  

Cook apples into a compote over medium heat with water, about 100 g sugar, and vanilla for a few minutes. Season with lemon juice and possibly more sugar. Add a little more water if the compote becomes too dry – but do not add too much! Blend the compote into a smooth and uniform porridge. Add cardamom, stir well, and let the porridge cool. Then roll out the dough into a large rectangle about 50 x 35 cm. Spread the apple filling on one half of the dough (on the short side), sprinkle with Gold chocolate, and fold the other side over. Cut strips about 2 cm wide. Stretch the dough and twist it. Roll it up like a snail and tuck the end underneath. Let rise for about 30 minutes. Brush with egg, sprinkle with pearl sugar and almonds, and bake for about 15-17 minutes at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven or 180 degrees Celsius (356 degrees Fahrenheit) convection. Enjoy!