Crumble the yeast into a bowl and mix it with the water. Peel and dice the apple into small cubes, chop the nuts and place them together with the apple cubes in the dough liquid. Add the remaining ingredients and knead for 10 minutes. Divide the dough into equal pieces, shape into small buns and place on a baking sheet lined with parchment paper, cover with plastic wrap and place in the fridge overnight for 10-12 hours. When you wake up, take the plate out of the fridge and take off the foil, then let the bread stand at room temperature for about 30-40 minutes while the oven heats. Brush with water and sprinkle some rolled oats over before they are baked at 225 C (440 F) for 15 minutes.

Recipe from this blog.