Summary

Ingredients

• 400 g spelled flour type 630
• 400 g wholemeal spelled flour
• 60 g lard, alternatively butter or mararine
• 500 ml milk, lukewarm
• 1 apple, peeled
• 1 teaspoon honey
• 30 g yeast
• 16 g salt
• 1 egg yolk
• 2 tablespoon water
• Sesame seeds, peeled

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Instructions

1. Puree the peeled apple with half of the milk.
2. Dissolve the yeast in the other half of the milk and knead with the remaining ingredients except for the egg yolk, sesame seeds and water to form a smooth and relatively soft dough. Knead the dough for at least 10 minutes (with your hand a little longer) until it no longer sticks and bubbles.
3. Cover and let rise for about 60 minutes. Then knead again thoroughly, let relax for 5 minutes and divide into 12 servings. Thoroughly knead each portion again and shape (grind) into balls with a high surface tension.
4. Whisk the egg yolks with the water. Immediately brush the tops with the whisked egg yolk and dip in a bowl of sesame seeds.
5. Place the dough balls on a baking sheet with enough space between them and let rise for 45 minutes, covered.
6. Meanwhile preheat the oven to 225 ° C. Provide steam in the oven and slide in the tray. Reduce the temperature to 200 ° C and bake for about 20 - 30 minutes.
7. Occasionally spray water into the oven again.