Start by blending together the filling with an electric whisk, except for the apples.

Then pour the boiling water together with the cane sugar and salt in a bowl then add the cold oat milk, make sure the fluid is room tempered, and then add the yeast. 

Stir until it's combined and then start adding the wheat flour. I started with 5 dl and blend it evenly and then 5 dl more and knead it in evenly, then I added 1dl at a time until it released from the edges of the bowl. (I had about 13dl total). 

Divide the dough into two. 

Then do the following to both parts of the dough: put one part at a time on a clean table sprinkled with flour. Roll it out into a rectangle and spread out half of the filling on top. Shred two of the apples and sprinkle on top. Roll it into a roll and chop up into about 1,5 inches buns and put in a baking sheet lined pan. Put a clean towel on top and let it rise for 1.5 hours. When there's about 20 minutes left, put on the oven at 225°C/450°F. Put in the buns for 8- 15 minutes, take it out and let chill. 

Repeat the above step.

Prepare the glaze with 4 dl icing sugar, 4 tbsp cold water, and a tsp lemon juice. Whisk together and drizzle on top!