Make the dough by mixing the flour, warm milk, fresh yeast, sugar, melted butter, and egg. Knead until smooth and elastic, then cover and let rise for about 1 hour until doubled in size.
Divide the dough into 6 equal pieces, roll them into balls, and place them on a baking sheet lined with parchment paper. Flatten each ball and create a deep indentation in the center.
Prepare the cheese filling by mixing the quark, powdered sugar, and vanilla extract until smooth. Transfer to a piping bag and pipe the filling into the indentations of the dough.
Brush the exposed edges of the dough with a beaten egg.
Make the streusel by rubbing together the flour, butter, and sugar until crumbly. Sprinkle this mixture generously over the egg-washed edges of the buns.
Slice the rhubarb and strawberries, and arrange them on top of the cheese filling.
Bake in a preheated oven at 180°C (350°F) for 20 minutes until the edges are golden brown.
Remove from the oven and let cool slightly. Dust with powdered sugar and garnish with fresh mint leaves before serving.
Cook it hands-free.
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