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Sift the flour into a bowl and make a well in the center. Add the yeast, 1 tsp sugar, and 2–3 tbsp lukewarm milk into the well. Cover and let sit for 5–10 minutes until foamy. Then add the remaining milk, sugar, salt, butter, and egg. Knead into a smooth dough. Cover and let rise in a warm place for about 1 hour until doubled in size.
Divide the dough into seven equal balls (about 75 g each). Roll each ball into a circle (about 15 cm). Lightly press a 10 cm baking ring into the center to mark.
Make several small cuts around the mark. Fold each cut strip over in a crisscross pattern (alternating left and right) to create a braided look.
Place the shaped circles into greased 10 cm baking dishes. Cover and let rise for another 30 minutes. Press the cuts down gently with your fingers.
Brush the braided edges with the beaten egg yolk. Add the quark filling to the center of each wreath.
Add three small dots of jam on top of the quark filling and gently swirl with a toothpick to create a marbled effect.
Bake in a preheated oven at 180 °C for about 25 minutes until golden brown.
After baking, cover the warm wreaths with a clean towel and let cool. Dust with powdered sugar and garnish with fresh berries before serving.