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. Warm 1 cup of milk (about 104 F (40 C)). Mix yeast, warm milk, 1/2 cup of sugar. Cover with plastic wrap or a damp cloth and let it sit for 10–15 minutes until foamy. 2. In a large bowl, mix yeast mixture, 2 egg yolks and 1 spoon of vanilla extract. Sift half of flour and mix. Add the remaining flour and salt. Knead the dough by hand or with a mixer fitted with a dough hook (about 5 minutes). Let the dough rest for 10 minutes. Add pieces of softened butter. Knead the dough until smooth and elastic (about 10 minutes). 3. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 hour. 4. Drain any excess water from the ricotta cheese, if there is any. Mix ricotta, lemon zest, lemon juice, 1 egg yolk, 1/2 teaspoon of vanilla extract, 1/4 cup of sugar, and raisins (if using) until smooth. 5. Grease the baking pan with butter (I use round baking pan.). 6. Lightly flour the surface for rolling out the dough. Divide the dough into 2 parts. Form balls. Roll each ball into a circle about 0.5 inches (about 1.5 cm) thick – slightly larger in diameter than your baking pan. Place the filling on one circle, distributing it evenly over the entire surface of the circle, leaving an edge of about 0.5 inches (1.3 cm) without filling. Cover with the second circle. Pinch the edges together very well and carefully place the dough into the baking pan. 7. This step can be skipped, but it will make the pastry look more beautiful. Place a glass in the center of the dough and press it down slightly. This will be the center of the flower. Mentally divide the dough around the center into 8 petals. Using scissors, cut one petal from both sides, without cutting all the way to the glass, and twist it twice. Repeat this with all the petals. 8. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 hour. Let the dough rise to double its size in a warm place (about 40 minutes). 9. Mix 1/2 cup of flour, 2 tablespoons of sugar and 2 tablespoons of butter until crumbly. 10. Mix 1 egg and 2 tablespoons of milk or water. 11. Preheat oven to 375°F (175°C). 12. Brush the top of babka with the egg mixture. Brush the top of the cake with the egg mixture. Sprinkle with crumbs and nuts (if using). 13. Bake for 35–40 minutes until golden brown. 14. Let cool before slicing. Dust with powdered sugar or drizzle with glaze if desired.