Oatmeal - fruit bulb

Cut the apricots into pieces.

Bring the orange juice to the boil with the raisins, apricots, orange zest and water and let the fruit burn for twenty minutes.

Drain the fruit in a sieve and collect the moisture.

Fill the moisture with water to one hundred and fifty ml.

Mix in a bowl the flour with the oatmeal, yeast, cinnamon, cardamom and the salt.

Add the buttermilk, half of the melted butter and the soaking water while stirring.

Also mix the fruit.

Leave this mixture covered with plastic wrap for half an hour.

Then knead the dough well on a work surface covered with oil, until it is supple and elastic.

Divide the dough into equal portions and shape into pellets.

Place the bread rolls on a baking sheet covered with parchment paper and cut it with a pair of scissors on top of a cross.

Cover the bread roll with a floured clean cloth and let them rise in a warm place (eg in the oven at 40 ° C) for one and a half hours until the volume has doubled.

Preheat the oven to 220 ° C.

Slide the baking sheet into a ridge under the center in the oven and bake the bread rolls in 15 minutes until golden brown and done.

Brush the bread from the oven with the rest of the melted butter and sprinkle some icing sugar over it.