Easter flatbread with quark

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 1 egg(s)
• 125 g sugar
• 1 tsp lemon peel
• 1 pinch(s) salt
• 125 g raisins
• 75 g butter
• 250 g quark
• 1 egg yolk
• 1 tbsp milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

Mix together the flour, yeast, egg, sugar, lemon zest, and salt. Melt the butter in a saucepan. Add the quark and 100 ml of water, mix, and heat until lukewarm. Add the mixture and raisins to the flour. Knead everything using the dough hook of a hand mixer and then by hand until you have a smooth dough. Cover with a slightly damp cloth and let it rise in a warm place for about 60 minutes. Line a baking tray with baking paper. Knead the dough briefly and braid it or shape it into a loaf. Cover and let the Easter cake rise for another 15 minutes. Meanwhile, preheat the oven to 190°C (top/bottom heat). Mix the egg yolk with the milk. Brush the Easter cake and bake in the preheated oven on the middle shelf for about 35 minutes until golden brown.