Roughly chop the apricots and apple slices, mix with the flour, salt, sugar and almonds in a bowl. Pour in the milky water, crumble the yeast, mix in and knead to form a soft dough. Cover and leave to rise for approx. 1½ hrs. at room temperature until doubled in size.
Divide the dough into 12 portions, shape into round bread rolls and place on a baking tray lined with baking paper.
Brush with milk and sprinkle sesame seeds on top.
Place the tray in the centre of an oven preheated to 240°C. Immediately reduce the temperature to 200 °C and bake for approx. 20 mins. Remove from the oven, leave to cool on a cooling rack.