In a large bowl, mix the flour, yeast, sugar and grated lemon peel. Add the warm water and 1/2 beaten egg and work into the flour until you form an elastic dough.

Remove from bowl and knead for several minutes by hand on a floured surface until it no longer sticks to the surface.

Cover and let rise for 1-2 hours until doubled in size.

While the dough is rising, grind poppy seeds. 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. Add some semolina flour or zwieback crumbs to help thicken the paste.

Stir in the almonds, raisin or currants, the other 1/2 of the egg and ground cinnamon into the paste.

After the dough has risen, preheat oven to 350°F/180°C. Roll out the dough into rectangular shape about 1 cm or so thick.

Leaving some empty space along the edges, spread out the poppy seed paste in a thick layer across the dough.

Roll the dough into a cylinder and place on the backing sheet, seam-side down. Bake for 45-60 minutes, or until golden brown.

Remove from oven and while still warm, brush with a good amount of melted butter, then dust with confectioner's sugar. Once cooled a bit, sprinkle a bit more confectioner's sugar for a nice dusted look :)

Slice, serve and devour!