Bürgermeister

Prepare the Danish pastry dough according to the recipe, roll out into a 10x12in (25x30 cm) rectangle on a floured work surface, and cut three strips 4 in (10 cm) wide.
For the poppy seed filling, boil milk with granulated sugar, honey, cinnamon, and lemon zest.
Stir in the poppy seed and breadcrumbs and let the mixture cool a bit.
Stir in the raisins.
For the nut filling, boil milk, sugar, and butter.
Stir in hazelnuts, melted nougat, lemon zest, cinnamon, and rum and let cool a bit.
For the quark filling, cream the butter and powdered sugar, stir in quark, vanilla pudding mix, egg yolks, lemon zest, and salt.
Finally, mix in the raisins.
Using a piping bag, lay down one filling on each dough strip and roll up the dough lengthwise.
Braid the three strips into a round mass and lay in an appropriately sized, buttered pan (about 10x3in (25x8 cm)).
Brush with butter and let rise slightly.
Bake for about 70 minutes in an oven preheated to 350 °F (180 °C).
After removing from the oven, brush with some apricot marmalade.
Ice with slightly warmed, thin fondant and sprinkle with roasted almond slices.