1. Mix the water, fruit porridge and yoghurt together and dissolve the yeast.
2. Stir in salt along with oil, rye flakes, oat bran and most hazelnut flakes.
3. Then add the wheat flour and mix well.
4. Let the dough rise for about 1 hour.
5. Dip a tablespoon in water and make small balls that you put directly on the baking sheet. The dough can also be kneaded again and shaped into a long sausage, cut into suitable pieces.
6. Let the dough rise for about half an hour.
7. Brush the buns with beaten egg and sprinkle with the last hazelnuts before baking at 200 degrees for about 20 minutes.
