Warm the milk lukewarm. Melt 75 g butter at low heat and let it cool down lukewarm. Put flour in a bowl and press a depression in the middle. Crumble yeast into it and sprinkle with 1 teaspoon sugar. Pour in 100 ml milk, mix with sugar and yeast and stir with some flour from the rim to a thick paste. Cover and let it rest for about 15 minutes in a warm place
Add salt, 100 g sugar, vanillin sugar, 1 egg, remaining milk and melted butter to the pre-dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
Knead the yeast dough once again with your hands on a lightly floured work surface. Roll out the dough rectangularly (approx. 35 x 42 cm). Line a greased oven pan (32 x 39 cm) with the dough, press down the edges and let it rise covered for about 20 minutes.
In the meantime peel apples, cut out the core. Cut apples into thin rings and sprinkle with lemon juice. Cream 75 g butter and 200 g sugar with the whisk of the hand mixer. Gradually stir in quark, sour cream and pudding powder. Stir in 5 eggs individually
Spread 2/3 of the quark mixture on the dough and smooth it down. Spread apple rings evenly on top. Fold the poppy seed mixture into the rest of the quark cream and spread it on the apple rings, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes
Take out and let it cool down on a cake rack. Decorate with steamed apple rings if desired
waiting time approx. 2 hours