There is one wish still open for the Bread baking course: yeasted cake! And what would be a better idea to celebrate the seventh blog birthday of “Hefe und mehr” then to make little yeast pastries with a fluffy dough and delicious Quark filling? And as a bonus point this Quark-Streusel-Kolatschen are very variable as well. You can replace the Quarkfilling with a poppy seed filling or make them without quark but with an increased amount of streusel. It is a basic recipe that can changed to meet your own preferences.
When working with doughs containing much sugar and butter you have to take in account that they inhibit gluten development (as described here as well). Due to this fact they are added at the end of the kneading in small portions. And you can feel how the added sugar will change the consistency of the dough and becomes more soft and sticky when the sugar draws away water formerly bound in the dough.