Ingredients

• 1 teaspoon instant dried yeast
• 250 g flour (preferably cake or yeast baking flour)
• 3 level tablespoons sugar
• a pinch of salt
• 3 small eggs
• 150 g butter, medium soft

Cheese filling

• 250 g (1 block) creamy quark cheese*
• 2 tablespoons soft butter
• 4 tablespoons sugar
• 1 egg
• 2 tablespoons all-purpose flour

and

• approximately 30 raspberries (or sour cherries, 1/2 cup berries, 1/3 cup raisins), can be frozen berries
• beaten egg for brushing

Preparation

1. Add the yeast to a cup, pour 5 tablespoons warm water and add a pinch of sugar, mix and set aside for approximately 10 - 15 minutes (after this time the yeast will foam).
2. Sift flour into a bowl, add dissolved yeast in water, sugar, salt and eggs. Mix the ingredients with a wooden spoon or mixer paddle until they combine into a uniform dough. Knead for approximately 10 minutes until smooth and elastic (by hand or with a mixer hook).
3. Add butter piece by piece, 2 tablespoons at a time, mixing or preferably mixing with the dough hook to yeast dough or paddle on medium speed of the mixer. Quickly add the next 2 tablespoons of butter, as soon as the previous one combines with the dough. The dough should have a uniform structure.
4. Cover the bowl with a cloth and set aside in a warm place without drafts until it doubles in volume, for approximately 1 and 1/2 hours. In the meantime, prepare the cheese filling: mix the cheese with the remaining ingredients until you get a smooth structure, place in the refrigerator.
5. Punch down the dough with your fist, stir, cover the bowl with film and place in the refrigerator for at least an hour or preferably two. The dough can be kept in the refrigerator for up to 12 hours. It will be easier to work with the dough when it's chilled, so the longer it stays in the refrigerator, the better!
6. Remove the dough onto a floured work surface and cover the whole thing with flour. Knead briefly, then roll into a rectangle 1 cm high. Spread the chilled cheese filling, sprinkle with raspberries or raisins (as in this video). Fold the shorter sides of the dough to the center so they meet in the middle, cut the dough in that place into two parts. Cut each half into 6 strips. Transfer them (preferably with a wide spatula) to a pan (21 x 26 cm) lined with parchment paper, arranging one piece next to another (tightly arranged rolls will prevent the cheese filling from leaking, especially on hot days). Cover with a cloth and set aside to rise for approximately 1 and 1/2 hours. To make it easier to transfer the dough to the pan, you can roll it and fold it with the filling directly on parchment paper.
7. Preheat the oven to 190 degrees C. Brush the tops of the rolls with beaten egg, place the baking sheet in the oven. Bake to a golden color for approximately 20 - 25 minutes. Cool in the pan placed on a wire rack. Cut only after completely cooled.