Buckwheat Cinnamon Rolls

Heat the milk until lukewarm in a small pot. Crumble the yeast into 1/2 cup of warm milk in a small bowl and stir until dissolved.

Place buckwheat and whole-wheat flour, 1 pinch of salt, the sugar, butter and egg in a bowl.

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.

Meanwhile, chop the sunflower seeds and toast in a dry small pan until golden brown. Allow to cool.

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. 

Peel, quarter and core apples. Cut apples into slices and mix in a bowl with 2 tablespoons of lemon juice.

Rinse plums, wipe dry, halve and pit.

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 (approximately 1 1/2 quarts).

Knead the dough vigorously on a floured work surface with your hands and roll out with a rolling pin into a rectangle (12 x 16 inches).

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.