Peel and wash the potatoes. Boil half the potatoes in salted water for about 20 minutes. Drain and mash finely. Let cool down a little. Grate remaining potatoes finely
Warm up the milk. Crumble yeast into it and dissolve it with sugar. Knead 500 g flour, yeast milk, 3 teaspoons salt, boiled and raw potatoes including the juice produced during grating into a firm dough (add some more flour if necessary). Cover the dough and let it rise in a warm place for about 40 minutes
Knead dough again, cut in half and form into 2 loaves. Covered with baking paper and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 45 minutes. Let them cool down
Finely chop the nuts in the universal chopper. Peel onions and garlic. Peel, quarter and core the apple. Coarsely chop everything separately
Sauté onions and garlic in 3 tbsp. hot butter until translucent. Add apple, thyme and marjoram briefly. Add nuts and steam everything for 1-2 minutes while stirring. Remove from heat. Immediately stir in 6 tbsp. water, stock and 3-4 tbsp. butter in flakes until the butter has melted. Puree the spread and season to taste with salt and pepper. Cover and leave to stand in the fridge for at least 1 hour