1 Measuring cups, 1 Small pot, 1 Wooden spoon, 1 Tablespoon, 2 Bowls, 1 Hand mixer, 1 Kitchen towel, 1 Cutting board, 1 Small knife, 1 Small skillet, 1 Peeler, 1 Citrus juicer, 1 Sieve, 1 Pot, 1 Casserole dish, 1 Rolling pin, 1 Offset spatula, 1 Brush
1 Heat the milk until lukewarm in a small pot. Crumble the yeast into 125 ml (approximately 1/2 cup) of warm milk in a small bowl and stir until dissolved.
2 Place buckwheat and whole-wheat flour, 1 pinch of salt, the sugar, butter and egg in a bowl.
3 Add yeast-milk mixture to flour mixture and beat with dough hook of a hand mixer until smooth. Let rise in a warm place until it is doubled in bulk, 30-40 minutes.
4 Meanwhile, chop the sunflower seeds and toast in a dry small pan until golden brown. Allow to cool.
5 Rinse lemon with hot water and wipe dry. Peel half of the lemon zest with a vegetable peeler into thin strips and then chop finely. Squeeze juice from lemon.
6 Peel, quarter and core apples. Cut apples into slices and mix in a bowl with 2 tablespoons of lemon juice.
7 Rinse plums, wipe dry, halve and pit.
8 Bring apple slices and 2 tablespoons water to a boil in a pot, cover and cook over low heat. Add plums, season with cinnamon and ginger, add sweetener to taste and place in a shallow baking dish (about 1.5 liters/approximately 1 1/2 quarts).
9 Knead the dough vigorously on a floured work surface with your hands and roll out with a rolling pin into a rectangle (about 30 x 40 cm)(approximately 12 x 16 inches).
10 Spread sour cream on the dough with a spatula. Top with sunflower seeds and a lemon zest, then roll up from a long side into a tight log. Cut into about 18 equal slices.
11 Put dough disks on the apple and plum compote, cover and let rise again for 10 minutes. Brush the dough disks with the remaining milk and bake in preheated oven at 200°C (fan 180°C, gas: mark 3)(approximately 400°F) until golden brown, about 30 minutes. Serve warm.