Swabian apple pastries with spelt

500g finely ground spelt,

30g fresh yeast

1 tbs. honey,

60g butter,

pinch of salt

½ tsp. cinnamon,

fennel and aniseed (ground),

2 tbs. rum,

500ml curdled milk

Knead a yeast dough from all ingredients and allow to rise for 30 minutes. Knead apples into the dough. On a floured surface, shape dough into a roll (10cm diameter) and cut off 10 pieces. Shape round buns and put on a baking tray. Blend 1 egg yolk with 2 tbs. milk and coat the buns with it. Spread almond flakes on the buns and put them into the cold oven. After 10 minutes, turn on at 160 degrees hot-air and bake for 30 – 40 minutes. They taste best lukewarm with butter.