Gluten-free poppy flower

1. 1. Prepare yeast from milk, sugar and yeast.
2. 2. Put the Bakery mix , sugar, butter, egg into the mixer and finally pour the yeast mixture.
3. 3. Make the dough and cover with foil.
4. 4. Let it rise for 40 minutes.
5. 5. Place on baking paper and roll out into a circle.
6. 6. Brush with oil and cooled poppy seed filling.
7. 7. Roll up, carefully twist into a circle and cut the ends.
8. 8. Put the edges together and cut about 2/3 of the edges with a sharp knife.
9. 9. Then we turn every third cut towards the inside of the circle and bend 2 so that the cut can be seen.
10. 10. Insert the two ends into the center of the circle.
11. 11. Transfer to a baking sheet with the baking paper we were working on.
12. 12. Brush the cake with beaten egg yolk and bake in a fan oven at 180 ° C until golden brown, about 25 minutes.
13. 13. Leave to cool, cut like a cake or tear off pieces of cake from the flower.

Filling procedure:
1. Pour hot milk over the poppy seeds with sugar, cinnamon and lemon zest and leave to cool.