Halve the bacon slices. Wrap each date with 1/2 slice of bacon. Heat 1-2 tsp. oil in a small pan. Fry the bacon dates for 3-4 minutes over medium heat while turning them until crispy. Mix quark with 6 tbsp.
milk, 6 tbsp. oil, sugar and salt. Mix flour and baking powder and stir about half into the quark mixture. Knead in the remaining flour. Form dough into a thick roll on a floured work surface and cut into 10 pieces of equal size. Press each piece slightly flat with your hands and make a hollow in the middle. Add one bacon date each and form into a roll. Place the rolls on a baking tray lined with baking paper (approx. 32 x 37 cm). Mix the egg yolk and 1 teaspoon of milk. Spread the bread roll with it. Wash the rosemary, dab dry and chop finely. Sprinkle the bread rolls with it.
Add one bacon date each and form into a roll. Place the rolls on a baking tray lined with baking paper (approx. 32 x 37 cm). Mix the egg yolk and 1 teaspoon of milk. Spread the bread roll with it. Wash the rosemary, dab dry and chop finely. Sprinkle the bread rolls with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Let the rolls cool down on a cake rack
waiting time 30 minutes