The evening before I make the quark rolls, I put the raisins in rum. No matter how many raisins you take, they must be lightly covered by the rum and stand covered in a warm place. The sooner you put them in, the thicker and juicier they will be.
Sift the flour with baking powder, add sugar to taste, lemon zest, egg and quark to form a dough. When the batter is ready, add the raisins. Shape bread rolls (the size is a matter of taste), place on a baking tray lined with baking paper, brush with egg yolk and bake on medium heat (depending on the type of stove / setting) until golden brown. The rolls taste best when they are fresh (lukewarm).
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