Yeasted Poppy Seed Cake
Dissolve the yeast in the warm milk. Mix the flour with the salt in a bowl and make a well in the center. Pour the yeast and milk into the well. Gradually incorporate the flour into the center and allow to sit in a warm place for 15 minutes. Add the butter, sugar, eggs, and poppy seeds to the batter and mix everything with your hands or an electric mixer until smooth. If the dough is too dry, add a little lukewarm milk. If the dough is too wet, add some flour. Cover the dough and let it rest for another 60 minutes until the volume has doubled.
Preheat the oven to 180°C (approximately 350°F). Flour and grease a cake ring with the butter and flour. Transfer the dough into the pan. Distribute evenly around the ring and bake for about 50 minutes, testing with a toothpick. Cover the cake with buttered parchment if it gets too brown.
Remove the cake from the oven and let it rest briefly in the pan before letting it cool completely on a wire rack.
To serve: Dust with powdered sugar and cut into pieces.