Stuffed plait, great-grandmother's style

Ingredients for 1 servings:

• 200 g quark, well squeezed
• 6 tbsp milk
• 1 egg(s)
• 8 tbsp oil
• 100 g sugar
• 1 packet of vanilla sugar
• some salt
• 400 g wheat flour
• 1 packet of baking powder
• 2 tsp, leveled baking powder
• 100 g butter or margarine, soft
• 100 g candied lemon peel, cut into small cubes
• 100 g almonds, chopped
• 150 g raisins
• 50 g sugar
• 1 packet of vanilla sugar
• 1 tsp, levelled cinnamon, ground
• 1 small bottle(s) of rum flavoring
• 3 drops of bitter almond flavor
• 150 g powdered sugar
• 3 tbsp water, hot
• 25 g almond sticks, 2 toppings

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mix the quark (pass through a sieve for a finer texture) with the milk, egg, oil, sugar, vanilla sugar, and salt. Then add about half of the sifted flour mixed with the baking powder, a tablespoon at a time, and stir in. Knead in the rest of the flour. Divide the dough into 3 pieces, roll each one out into a 45×25 cm rectangle, and brush with the softened butter. For the filling, mix the candied lemon peel, almonds, and washed, well-drained raisins with the sugar, vanilla sugar, and spices. Sprinkle each piece of dough with 1/3 of the filling, roll up from the longer side, and place it on a greased baking sheet in a braided loaf. Bake in a preheated oven (250°C) at 160-180°C for about 30 minutes. For the glaze, mix the sifted powdered sugar with enough hot water to form a thick pastry. Spread it over the cooled pastry and top with the almonds.