1. In a bowl, dissolve the yeast in warm milk. Add sugar and 1 tablespoon of flour. Cover and let sit until bubbles appear (about 20 minutes). 2. Add the egg, a pinch of salt, and vanilla extract. Stir until combined. 3. Gradually add flour, kneading until the dough is soft but not stiff. You may need less flour than expected. 4. Melt the butter and knead it into the dough until fully absorbed. Cover and let rise for 40 minutes. 5. Bring 1/4 cup of milk to a boil. Pour it over the poppy seeds, stir, cover, and let them swell. 6. Second rise: Punch down the dough, cover again, and let rise for another 30 minutes. 7. Drain any excess milk from the poppy seeds. Add cinnamon and sugar, stir well, and set aside. 8. Divide the dough into 3 equal parts. Roll each piece into a strip about 20–25 cm long and 8–10 cm wide. 9. Spread the poppy seed mixture evenly over each strip. Roll each strip tightly into a log, starting from the long edge. Place 3 rolls next to each other. Bring the edges of the rolls together and pinch. Braid the rolls. Pinch the edges. Fold the edges down. 10. Place the rolls seam-side down on a parchment-lined baking tray. Cover and let rise for 20–30 minutes. 11. Preheat the oven to 395°F (200°C). Brush the tops with beaten egg yolk. Bake for 15 minutes at 395°F, then reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes, or until the rolls are golden brown and fragrant. 12. Let the rolls cool slightly before slicing. Serve warm or at room temperature. * Streusel Topping: In a small bowl, combine 3 tablespoons of flour and 2 tablespoons of sugar. Add 2 tablespoons of cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs.

   1. Wash the raisins and currants in hot water and put them on paper towels to drain. Set 2 tablespoons of the flour on side. Sift the remaining flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. cover the bowl and leave it in the warm place for 20 minutes until the yeast bubbles up.

2. Set aside 1 tablespoon of the butter. Melt the rest of butter in a pot. Using the dough attachment of an electric mixer, mix the melted butter, vanilla extract, eggs, salt and lemon zest into the dough until it shows bubbles.

3. Toss the raisins and currants in the remaining 2 tablespoons of flour and gently fold them in to the dough.

4. Grease a 9 1/2 in (24 cm) gugelhupf mold (or fluted tube pan), place the dough in it, cover it with plastic wrap, and let it rise in a warm place for 40 minutes.

5. Preheat the oven to 356F (180C). Place the gugelhupf on the middle rack of the oven and bake it about 50-60 minutes. test the cake to see if it is done. (To taste if a cake is done, insert a wooden toothpick or skewers into the center of the cake. If the toothpick or skewer come out clean, the cake is done.)

6. Remove the gugelhupf fro the oven and cool for about 20 minutes. Turn the cake out on a cake rack. Melt the reserved 1 tablespoon of butter and brush it over the cake. Sprinkle the cake with the confectioner's sugar.