Place the flour in a large bowl and make an impression in the middle.

Dissolve the yeast in 4 tablespoons of the lukewarm milk, then stir into the flour.

The result should look like shredded dough.

Cover the bowl with a dish towel. Stow in a warm place for 20 minutes.

Sprinkle the sugar and salt over the top.

Cut the butter into pieces and distribute them over the dough.

Add the rest of the milk. Knead the dough until it becomes smooth.

Knead in the raisins.

Cover the bowl with a dish towel. Stow in a warm place for 60 minutes.

The size of the dough should double in this time.

Line two baking sheets with parchment paper.

Turn the dough onto a lightly floured work surface. Divide it into 12 portions.

Roll each portion out into a flat oval. If you have a large egg-shaped cookie cutter, you can use that to create more precise ovals. I used a 5+1/2 inch by 4-inch oval cutter.

Transfer the ovals to the baking sheets. Let them rest for 30 minutes.

Preheat the oven to 350°F.

Lightly beat the egg yolks together in a small bowl and brush over the dough ovals.

Bake for 25 minutes.

Transfer to a wire rack to cool completely.

Whisk together the mascarpone and quark.

Whisk in the 3 tablespoons of sugar.

Add the lemon zest and combine.

Spread the lemon cream mixture out onto the tops of each oval.

Peel the fresh apricots, cut each in half, and discard the pit. Alternately, drain the canned apricots and pat each half dry.

Heat the apricot jam briefly in the microwave or on the stovetop.

Brush the apricot halves with the apricot jam.

Plate and serve.