Passion Tosca buns

12 pieces | Preparation time 2 h | Oven temperature 225°C

1. Dissolve the yeast in milk warmed to the temperature of your hand. Add sugar, cardamom, and salt. Gradually mix the flour into the dough. Knead until the dough starts to come off the sides of the bowl. Add room temperature fat at the end of kneading. Let the dough rise, covered, until doubled in size for about 45 minutes.

2. Turn the dough out onto a floured surface and shape it into a log. Divide the dough into 12 pieces and roll them into buns on baking paper on two oven trays. Let the buns rise, covered, for about half an hour.

3. Preheat the oven to 225°C.

4. Wash the lemon and grate the peel (1 tsp). Rinse and halve the passion fruits. Scrape the seeds and juice into a bowl. Mix in the grated lemon zest and quark.

5. Melt the fat in the saucepan. Add the rest of the ingredients and cook, stirring, for a few minutes until the mixture thickens slightly. Cool for at least 5 minutes.

6. Press an indentation into the buns with the bottom of a flour-dusted glass. Brush the sides of the buns with beaten egg, and mix the remaining egg into the filling. Divide the filling into the indentations on the buns and sprinkle the coating on the sides of the buns. Bake for about 12 minutes.