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1
In a large bowl, mix the flour, yeast, sugar and grated lemon peel.
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2
Add the warm water and 1/2 beaten egg and work into the flour until you form an elastic dough.
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3
Remove from bowl and knead for several minutes by hand on a floured surface until it no longer sticks to the surface.
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4
Cover and let rise for 1-2 hours until doubled in size.
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5
While the dough is rising, grind poppy seeds.
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6
In a small pot, heat milk and butter until it comes to a boil, then stop heat and stir in the poppy seeds and sugar.
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7
Add some semolina flour or zwieback crumbs to help thicken the paste.
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8
Stir in the almonds, raisin or currants, the other 1/2 of the egg and ground cinnamon into the paste.
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9
After the dough has risen, preheat oven to 350F/180C.
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10
Roll out the dough into rectangular shape about 1 cm or so thick.
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11
Leaving some empty space along the edges, spread out the poppy seed paste in a thick layer across the dough.
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12
Roll the dough into a cylinder and place on the backing sheet, seam-side down.
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13
Bake for 45-60 minutes, or until golden brown.
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14
Remove from oven and while still warm, brush with a good amount of melted butter, then dust with confectioner's sugar.
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15
Once cooled a bit, sprinkle a bit more confectioner's sugar for a nice dusted look :)
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16
Slice, serve and devour!
