Braided Poppy Seed Bread
Dissolve the yeast in the warm milk with 1 teaspoon of sugar and let rest for 10 minutes. Knead together the flour, lemon zest, egg, butter, sugar, a pinch of salt and the yeast milk into a smooth dough. Cover and let rise in a warm place until doubled in bulk, about 30 minutes.
Roll out the dough into a rectangle, about 30 x 20 cm (approximately 12 x 8 inches). Evenly spread the poppy mixture on top. Roll up the dough, cut in half in the middle and twist the two ends together, cut side up.
Place on a lined baking sheet, cover, and let rest in a warm place for another 30 min. Bake in a 190°C (approximately 375°F) oven (no preheat) for 30-40 min. Let cool. Mix the powdered sugar with a little water and brush the braid. Let cool completely and serve.