If you are making your own quark, make this in advance, then put it in an airtight container in the fridge until it's time to mix the filling.

If you're using cream cheese, it will mix best if softened to room temperature, so remove it from the fridge when you're making your dough. 

Stir the yeast into the water to dissolve. For the yeast to work properly, the water should be between 110-115 degrees. Place the yeast mixture into the bowl of a stand mixer fitted with the dough hook.

Add the ground cardamom, eggs, lukewarm milk, sugar, and salt. Mix on low speed until fairly well combined, it doesn’t have to be perfect. With the mixture on low speed, gradually add the flour until the flour is all added, and dough is well mixed. It will be pretty sticky and may cling to the sides of the bowl quite a bit. If it is extremely wet and not coming together at all, add a couple more tablespoons of flour.

With the mixture on low speed, add the soft butter one pat at a time until all the butter is fully incorporated. Cover the bowl with a tea towel or plastic wrap and let the dough rest for 10-15 minutes. 

Turn the mixer to low speed and allow the dough hook to knead the dough for 10-12 minutes, or if you prefer to knead by hand, turn the dough out onto a lightly floured surface, flour your hands, and knead thoroughly 5-7 minutes.

Cover the bowl and place it in a warm place to rise for about 1.5 hours (slightly shorter if your kitchen is very warm, longer if your kitchen is very cold).

Line a couple of baking sheets with parchment paper.

When the dough has risen, flour a clean work surface and turn the dough out onto it. Use a bench knife to divide the dough into 18 equal portions- if you want to weigh them, they should each be approximately 55-60 grams. Shape each piece into a ball and transfer them to the prepared baking sheets.

Lightly cover the buns with plastic wrap and place them in a warm spot to rise for about 30 minutes, until they are puffy. 

While the buns are rising, make your quark filling: Add quark, egg, sugar and vanilla to the blender and pulse until well mixed. 

Preheat your oven to 400 degrees Farenheit.

In a small bowl, beat egg and milk or cream together. Use a pastry brush to brush the egg wash over the top of the buns, then press a wide well into the middle of each bun, leaving a ridge around the edge. 

Note- I prefer to add the egg was prior to pressing down the middle of the buns, because it makes the dough less likely to stick to my fingers, but if you prefer, you can press in the dents first and then only brush the egg was around the edges.

If using raspberries, roughly chop them, then place a few pieces of berry in the center of each bun. Spoon your prepared quark filling on top of the berries, filling the center of each bun. If you're using quark, it tends to be a little thinner and may spill a bit over the edges of some of the buns- though this isn't the goal, it won't hurt anything. Cream cheese tends to stay in place a bit better.

Bake buns for 13-16 minutes, until golden brown. 

Enjoy!