Put flour, sugar and salt in a bowl. Dissolve yeast in lukewarm milk. Melt the fat. Add both to the flour. Mix everything with the dough hooks of the hand mixer to a smooth dough.
Leave in a warm place for about 30 minutes. In the meantime, heat up the jam for the filling to 1 tablespoon. Wash apples, quarter them and cut out the core. Cut the fruit flesh into thin slices.
Sprinkle with lemon juice. Mix hazelnut leaves, raisins and apples into the jam. Knead the dough again well and roll out to a rectangle of 30 x 40 cm on a lightly floured work surface.
Spread the filling evenly on the pastry sheet. Cut into 4 strips of the same size. Roll up to a large snail. Put into a greased springform pan (24 cm Ø). Let it rise again for about 15 minutes.
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 40-50 minutes until golden brown. Briefly heat up the rest of the jam and spread on the warm cake.