In a bowl, mix all the ingredients up to and including the yeast. Beat the egg and add to the bowl.
Knead to form a soft, smooth dough. Cover and leave to rise for approx. 2 hrs. until double in size.
Finely chop the dried apricots.
Mix the quark, sugar, poppy seeds and dried apricots.
Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 35 x 50 cm.
Spread the filling over the top, leaving a border of approx. 1 cm.
Roll the dough up from the long edge, without exerting pressure, cut it into approx. 14 pieces using a bread knife.
Transfer the buns to a baking tray lined with baking paper. Cover and leave to rise at room temperature for about another 30 mins. Bake for approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven.
Stir the jam until smooth, brush the buns with the jam and allow to cool on a rack.