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1
Place yeast in a small bowl.
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2
Add 2 tablespooons sugar and the milk, stir and let stand for five minutes.
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3
Add 1 cup (225 ml) of the flour, stir, adn let stand in a warm place until doubled in size.
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4
Beat the rest of the sugar with the egg and the yolks until they are very well blended and the sugar is dissolved.
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5
Add the rest of the flour, the yeast mixture, vanilla and lemon rind together, then after it is mixed together, place on a kneading board.
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6
Knead the dough for five minutes, using a lightly floured board as needed.
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7
After a good five minutes of kneading, start adding the melted butter in small portions.
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8
Knead another five minutes after adding all the butter.
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9
The dough should be smooth.
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10
Place the dough in an oiled bowl or pan covered with a light cotton towel and place in an 100 degree (40 C.) oven with the door slightly opened until it has doubled in size.
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11
After the dough has doubled in size from the first rising, speard it over a 9x13 inch cake pan, buttered and sprinkled with flour.
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12
Mix the homemade or prepared poppy seed with the lemon rind and the raisins so they are well blended.
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13
Spread the mixed Poppy Seed topping over the dough in the pan.
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14
Return the cake to the oven until it doubles again in size.
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15
This is normally done at the end of the day, and it is left to double in size overnight.
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16
Combine the flour, butter, vanilla, and the sugar into a thick sort of paste.
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17
Taking the cake out of the oven, being careful not to let it fall from it's final rising, grate or finger sprinkle the crumb paste over the top of the poppy seed filling.
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18
Bake the cake in a preheated moderate 350 degree (175 C.) oven for 40 minutes.
