1. Warm the milk until lukewarm and add to the bowl of your food processor. Stir in the dry yeast, as well as a teaspoon of the sugar. Let sit for about 5 minutes until the yeast has visibly bubbled up.

2. Add the remaining sugar, spelt flour, egg, egg yolk, and salt to the bowl and knead (with a dough hook) for about 5-6 minutes on a medium to high speed until you get an elastic dough that comes away from the sides of the bowl (it may still stick to the bottom of the bowl). Reduce the speed slightly and gradually add the butter. Each portion of butter should be well incorporated before you add more. The process takes a few minutes. You might have to scrape down dough from the sides of the bowl several times. Once all the butter has been incorporated, knead the dough for 4-5 minutes longer. The dough is ready when it crawls up the dough hook and only a small amount (or nothing anymore) sticks to the bottom of the bowl. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl and place it in the fridge for about 2 hours.

3. Mix the brown sugar for the filling with the cornstarch, ground cinnamon, and ginger powder in a bowl. Add the melted butter and mix until well combined. Peel, core, and finely dice the apple. Chop the nuts and add them together with the diced apple to the bowl – mix well, then set aside.

4. Mix the spelt flour with confectioners’ sugar, ground cinnamon, and salt in a small bowl. Add the butter in small pieces as well as the vanilla extract and mix everything until different-sized streusels form. If the mixture seems too dry, work in a bit more butter. When done, set aside.

5. Line a loaf tin* (approx. 23x11cm) with a piece of baking parchment and grease lightly. Take the dough out of the fridge and roll out on a lightly floured surface to a square of about 40x40cm. Spread the filling evenly all over the dough and then roll up from one side. Cut the roll/log you created in half lengthways and divide it into two strands. Twist them (the filling should be clearly visible), tuck the ends underneath, and then place the dough in the prepared loaf tin.

6. Mix the egg white with the sugar and brush the dough generously with the mixture. Sprinkle the streusels on top. Cover the loaf tin with plastic wrap and let the dough rise for about 60-90 minutes – the rising time might vary a lot depending on the temperature in your kitchen. The bread should fill out the whole loaf tin and have risen at least to the edge of the tin.

7. While the bread is rising, preheat the oven to 190°C (375°). Place the baking tin in the center of the oven and bake the bread for about 45-50 minutes. If the top gets too dark, place a piece of baking parchment on top and continue baking. Remove the bread from the oven and let cool down inside the loaf tin for some time, then remove with the baking parchment and let cool down completely on a wire rack.