Fruit Bread

For the filling, finely chop the apricot and pineapple pieces and mix with the hazelnuts.

Caramelize the powdered sugar in a pot until golden brown. Deglaze with the cream and simmer for 5 minutes, while stirring. Stir in the fruit and hazelnut mixture and allow to cool slightly.

For the dough, mix the quark with 3 eggs, the sugar and salt. Gradually mix in the milk, oil and half the flour. Mix in the remaining flour, along with the baking powder and knead together.

Preheat the oven to 180°C (approximately 350ºF).

Divide the dough into 5 equal pieces and roll into flat strips about 40 x 15 cm (approximately 16 x 6 inches).

Separate the last egg and mix the egg white into the fruit mixture. Spread the mixture onto the strips and roll them up lengthwise.

Plait 3 rolls together like pigtail braids and place on a lined baking sheet. Press a hole through the middle. Whisk the egg yolks with 2 tablespoons of water and coat the braid thinly. Twist the remaining 2 rollers into a cord and thread through the hole.

Glaze the braid with the remaining egg yolk and bake for 35-40 minutes until golden.