Make leaven:

1. Mix 70 g all-purpose spelt flour, 70 g water and 1-2 tbsp of active sourdough starter. Leave for 8-10 hours, or until very bubbly.

Make dough:

1. Melt butter in a small sauce pan, add milk, warm it up slightly.
2. Place butter/milk mixture into a KitchenAid mixing bowl.
3. Add spelt flour (400g), and the rest of the ingredients; mix gently, allow to rest for 10-15 minutes.
4. Turn the mixer with a dough hook attachment on low, and knead for 10-15 minutes. Add a touch more flour if the dough is too sticky; or water (tsp or two) if it’s too dry.
5. Allow to rest at room temp until doubles in size. 2-3 hours.

Prepare filling:

1. Make a paste of all the ingredients.

Shape:

1. Roll out the dough on a large flat floured surface. It’s going to want to spring back, but just keep rolling. It will stretch very nicely. I rolled it out to the size of two large cutting boards.
2. Spread the filling evenly on the entire surface. Fold in two.
3. Cut into strips, I did about an inch each, and got 18 strips.
4. Shape into rolls, twist and wrap the ends.
5. Let rest overnight, covered with plastic, at cellar temp (55ºF) or fridge.
6. In the morning, bring to room temp, and allow to rise for 2-3 hours.
7. Brush with beaten egg. Sprinkle with things you like.
8. Preheat the oven to 400ºF (200ºC); bake for 20 minutes, or until golden.