A cake recipe for all foodies:
Mix flour and yeast. Add eggs, milk, salt, vanillin, fat, sugar and lemon zest and knead with the dough hook of a hand mixer until smooth. Cover and let rise in warm place until doubled in volume.
Pour boiling milk over poppy seeds and cool. Fold in sugar, cinnamon, egg yolks, currants, whipped cream, butter and rose water.
Knead dough and roll out on floured parchment paper to a 35×45 cm rectangle. Spread with the poppy seeds. Roll up from one long side and place in a circle. Pin the two ends together.
Place on a baking sheet with the parchment paper. Score the dough roll with a sharp kitchen knife lengthwise so that it still hangs together at the bottom by about 4 cm. Leave to rise for half an hour. Put into the oven, switch to 180 °C and bake for about 1 hour. Brush with melted butter and dust with powdered sugar.
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