Brush a baking sheet with butter or margarine. Sift the flour in a bowl and make a hole in the Center. Insert the crumbled yeast and make a previous mass with a spoonful of sugar, milk and a little flour.
Sprinkle on top a little flour and leave to ferment in a warm place during 15 minutes. Pour the eggs, the rest of the sugar, butter, almonds, the lemon rind and the salt on the flour and work all together with the previous mass.
Let ferment blocked others 15 minutes. Cook the opium poppy seeds with 3/8 l of milk and let stand 10 minutes. Mix the powders for pudding with the rest of the milk, butter, the yolk and sugar, adding to the mass of poppy seeds and boil without stirring. Leave to cool.
Extend the sourdough on a floured surface so that it has 1 cm thick. Spread over the mass of poppy seeds, fold the outer edges inwards twice and form a loaf of bread.
Place on the baking tray and let ferment others 20 minutes. Heat oven to 220 degrees.
Bake the bread for Christmas in the lower part of the oven during 35-45 minutes. Sift the powdered sugar and beat together with the egg white and lemon juice.
Paint with this mixture still warm bread and distribute almonds sliced over the still-soft bath.
Christmas with poppy seed bread does not withstand long time saved. The freshest possible must be consumed. But if wrapped well in aluminum foil do not dries and preserves all its aroma during 3-4 days
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