Quark and Rhubarb Pie

All materials must be in room temperature

Dissolve yeast with lukewarm (37C) milk and sugar

Add about half of the quantity of flour, mixed with salt

Beat the mixture for a short time. Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour

Add additional flour, cardamom add melted butter. Beat egg and leave ca 1 teaspoon for spreading.Add other beaten egg in to the dough

Knead the dough properly, until it separates from the bowl.

Sprinkle with a little flour , cover the bowl with a towel and place in a warm place to rise for ca 1 hour until dough is doubled in size.

Roll the dough to a square and put in centre quark. Turn edges on to the quark and roll again carefully to a rectangle.

Pour on to the rectangle rhubarb, sugar and cinnamon. leave one edge ca 2 cm empty. Roll and cut in to the equal slices. You should get ca 6-7 rolls. Empty edge turn under the roll as bottom.

Put roll in to the butter-spreaded springform pan, as flower. one roll in to the centre and others around. Let enough space to rise.

Coat the buns with the reserved beaten egg. Bake at 180°C for 20–30 minutes, until golden and cooked through.

Decorate with icing sugar.