Yeast-leavened animal with quark and blackberries

First, weigh all the ingredients. We will be taking some of them for preparing the leaven, so weighing them is important to avoid mixing up the grams.

Pour 3 tablespoons of lukewarm milk into a mug, add 1 tablespoon of sugar, and crumble in the yeast, mixing it into the liquid. Now add 3 tablespoons of flour and mix again to create a thicker batter. Scrape it from the sides of the mug and smooth it nicely at the bottom. Then let it rise for 15 minutes.

Once the leaven has risen, prepare the dough. Cream the softened butter with sugar until light and fluffy. Then add the egg yolks and carefully mix them into the mixture. Next, add the grated lemon zest, the risen leaven, the remaining milk, sifted flour, and a pinch of salt to enhance the flavor. Mix everything with a wooden spoon until the ingredients are well combined, then knead into a smooth, elastic dough. (If you have a stand mixer, let it do the work; if not, you can knead the dough by hand. The dough will seem sticky at first, but don't be tempted to add more flour, as it would not benefit the dough and the horseshoes would not be as tender. Knead the dough by hand for about 10 minutes; if it still seems sticky after this time, cover it with plastic wrap and let it rest on the counter for a few minutes. During this time, the gluten in the flour will activate, and the flour will absorb all possible liquid. After resting, the dough should no longer be as sticky, so knead it again and form it into a compact ball.)