Poppy Seed Braid

Dissolve the yeast in the lukewarm milk, stir in 1 tsp sugar and let stand for 10 minutes until the mixture is slightly foamy.

Mix the flour, sugar, salt and lemon zest on the work surface (or in a bowl). Add the egg, soft butter and the yeast-milk and knead into a smooth, supple dough.

Cover the dough and let it rest in a warm place for about 30 minutes.

Roll the dough out into a rectangle of about 30 x 20 cm.

Spread the poppy filling evenly over the dough and roll the dough up tightly from the long side.

Cut the roll lengthwise down the middle. Twist the two strands together with the cut side facing up.

Place the braid in a greased long cake tin, cover and let rise for another 30 minutes.

Bake the poppy seed braid at 190 °C fan without preheating for 30-40 minutes.

Remove the braid from the oven, let it rest briefly in the tin and then finish cooling completely on a wire rack.