Put the spelt flour in a bowl, form a hollow and add yeast together with the sugar. Add water, stir gently and let stand for 15 minutes.
Knead everything into a dough while adding the egg, butter and salt. Leave one egg. Then leave to rise covered for 60 minutes.
Knead the dough once well and then cut off small pieces of dough. Shape into balls, press them slightly flat and leave to rise in the Burgerbun mould for 60 minutes, covered. Preheat the oven. Large Burgerbuns need 120g dough, small 70g dough and Mini-Buns 35g dough.
When the dough has risen well, use the last egg and milk to make an egg spread. Brush the buns carefully and then sprinkle with sesame seeds. Bake in the oven at 200°C convection oven for 13-15 minutes.
