Summary

Ingredients

For the yeast dough:

• 600 g flour, possibly a little more
• 280 ml milk, lukewarm
• 30 g yeast, fresh
• 150 grams sugar
• 150 g butter, soft
• 4 medium egg yolks
• 1 large egg (s)
• 1 teaspoon salt
• 1 pinch (s) lemon peel, grated, untreated

For the filling:

• 100 g butter or mararine
• 150 g powdered suar
• 1 packet vanilla sugar
• 0.5 ½ pack baking powder
• 0.5 ½ pack pudding powder, vanilla
• some lemon peel, grated, untreated
• 250 g quark, (curd cheese)
• 2 medium egg (s), separated
• raisins

For painting:

• 200 g jam, apricot jam

For the glaze:

• 200 g powdered suar
• some lemon juice
• some lukewarm water (very little)
• some flaked almonds, for sprinkling

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Instructions

1. Sift 150 g of flour into a bowl and make a well. For the steam, remove 5 - 6 tablespoons from the milk, dissolve in a cup with the yeast and 2 teaspoons of sugar in it, pour into the flour trough and mix. Cover the bowl with a cloth and let the steam rise in a warm place for 15 minutes.
2. Then add the remaining ingredients and beat the dough well until it separates from the edge. It must not be too soft - if necessary, add a little flour. Cover again and let rise until the dough has about twice its volume (approx. 30 - 45 minutes).
3. In the meantime, for the filling, stir the butter or margarine with the sugar and vanilla sugar until frothy, stir in the baking powder, vanilla pudding powder, lemon zest, curd cheese and 2 egg yolks.
4. In another bowl, beat the 2 egg whites with a pinch of salt and fold them carefully into the curd mixture. If you like, you can now add the raisins.
5. Preheat the oven to 170 - 180 ° C top / bottom heat.
6. Now knead the dough again and divide it into 6 parts. Now roll out a strand on a floured work surface (it should be a little longer than the baking sheet), spread some curd cheese filling on it and roll it up. Proceed in the same way with each strand and weave a braid out of 3 strands and place them on a baking sheet lined with baking paper.
7. Now distribute the rest of the curd cheese filling between the plaits and bake for about 40 - 45 minutes in the oven on the middle rack.
8. It`s better to turn it back a little, otherwise the braids will be very dark.
9. Shortly before the end of the baking time, heat the apricot jam. Now take the braids out of the oven and let them cool briefly. Then spread the passed, warmed apricot jam and let cool down.
10. For the icing, sieve 200 g of icing sugar and mix with a little lemon juice and lukewarm water (not too much). Now brush the braids with it and sprinkle with flaked almonds.