THOMAS RUDER | GERMAN MASTER BAKER,TECHNICAL ADVISER
Soak California Raisins in rum overnight, at room temperature of about 22°C.
Add flour, sugar, egg, vanilla, lemon zest, almond essence, yeast, salt, quark cheese, and cream in a spiral mixer and mix for 1min on slow (speed 1).
Add half (300g) of the butter and mix for 4mins on slow.
Mix on second speed and start adding the remaining butter in small portions. Mix the dough for about 10mins or until the gluten is 95% developed.
Take the dough out and place on a tray. Allow it to rest in a chiller for about 2hrs.
Place the chilled dough into a mixer and mix fast for 1min. Add the rum-soaked raisins and mix until well incorporated. Take the dough out and roll to a Quadrat with about 4mm thickness.
Spread the raisin quark filling evenly over the dough. Roll the dough to a Swiss roll shape and place in the freezer.
Cut into slices of about 130g or 1.5cm wide. Place on baking trays and proof for about 50mins at 27°C and about 87% humidity. Let the skin dry and brush evenly with egg wash.
Bake at 190°C for about 17 to 20mins. Take the baked brioche out of the oven and when still warm, brush with warm apricot jam.
Mix fondant with kirschwasser.
After the brioche has cooled down for about 20mins, brush with warm fondant and kirschwasser mixture.