Spelt buns with roast beef and rosehip sandwich cream

Preparation

For the buns:
1. Crush the dried cranberries.
2. Mix spelt, emmer flour and dry yeast well.
3. Knead the flour-yeast mixture, cranberries, salt, maple syrup and water well using the dough hook of a food processor or hand mixer until obtaining an even dough. Cover and leave to rise for one hour in a cool room.
4. After one hour, fold the dough towards the middle. Then let it rise for another 60 minutes.
5. Preheat the oven to 270°C (518°F). Place an oven-proof bowl of water on the floor of your oven.
6. Form the dough into a roll on a floured work surface and divide into 6 pieces. Then knead into rolls by flattening and folding the pieces towards the middle. Repeat the folding until it is no longer possible. Then turn the dough piece and roll into a ball. Let it rise for another 30 minutes.
7. Cut the bun blanks, brush with water and bake at 270°C (518°F) for about 10-15 minutes (depends on the baking characteristics of your oven). Then lower the temperature to 160°C (320°F) and finish baking for another 10 minutes.
8. When finished baking, switch off the oven and let the buns rest for another 5 minutes. Take out afterwards and leave to cool down.

For the rosehip sandwich cream:
9. Whisk the egg yolks, mustard, lemon juice and 2 tsp of oil with a hand mixer in a narrow and tall mixing bowl until foamy. Consistency and colour already change from yellowish to whitish.
10. While stirring constantly, stir in the rest of the oil in a thin stream, until a creamy and firm consistency is obtained.
11. Stir in the Skyr and rosehip preserve extra and season to taste with salt and pepper.