In a small bowl, mix warm milk with a pinch of sugar and yeast. Set aside.
In a shallow bowl or on a counter top make a pile of flour, with a hole in the middle.
Add eggs, yeast mixture, sugar, and shortening. Mix all ingredients by hand and form smooth ball.
Cut it in half. Roll each piece into flat thin rectangle. To prevent the dough from sticking and ripping, roll the dough on a piece of plastic.
Peel and core the apples, and shred them on a cheese grader (big holes).
First sprinkle some breadcrumbs (original) or Graham cracker crumbs, all over the dough, which will prevent the juices from the apples from soaking the dough through.
Now spread the apples all over the dough(if apples are too juicy squeeze extra juice out before applying to the dough), leaving about 2 inches at the top empty.
Sprinkle on top of the apples the following:
1/4 cup sugar
1/2 cup brown sugar
2 tbsp cinnamon
1/2 cup raisins
Optional: nuts or coconut
Now start rolling the dough up (like a cinnamon roll). To seal the roll, pull the top edge to the middle, facing top. Brush some water under the edge and press the two layers together. Now pinch the side corners together, sealing all the apples in.
Place on a baking sheet lined with parchment paper brush the top with egg wash and repeat the process with the other piece of dough.
Place both shapes on one baking sheet and bake at 350 °F for 40 minutes. Dust with powder sugar before serving.