Sift the flour into a mixing bowl. Make a small depression in the flour.

In a measuring cup, combine 1/2 of the warm milk, yeast and 2 tablespoons of sugar. Pour into the depression in the flour, and kind of cover it with a dusting of flour (from the bowl, don't get more).

Let sit in a warm place for 10 minutes. The Yeast will start to activate... you will see bubbles forming on the surface.

Add the rest of the milk, the rest of the sugar, and the butter, to the flour/ yeast mixture. Mix in a mixing bowl until fully combined.

Then Knead for 10 minutes (I use the dough hook on the mixer)

Lightly oil a bowl, drop the kneaded dough in, cover with plastic wrap, and set in a warm place for 40 -55 minutes until doubled.

While it's rising, make the PoppySeed Filling

Mix all ingredients together

Mix Sugar and Flour, add cooled butter and stir with a fork until it makes crumbs.

You can also add cinnamon or ground almonds.

Preheat oven to 375 degrees Fahrenheit

Butter 2 Baking Sheets... or Cover with Parchment paper

Cut Dough in Half

Beat down each half, and roll out to a rectangle around 12 by 16 inches

Spread the filling of your choice on the rectangle (Leave an inch or so around the edge bare... more if you are using a lumpy filling)

Roll up the rectangles from the long sides. Don't roll too tight! Just 1/4 over, then onto itself.

Place seam side down on the baking sheet.

Cover with streusel.

Do the same with the second one. (They might both fit on the same sheet, but I have better success when I use two sheets)

Let the cake rise again for 20 minutes.

Bake 20 minutes. Will be browned, and streusel will be golden.

Let Cool

Combine Powdered Sugar and Milk until it looks like glue.

Drizzle on the cake.

Slice and serve

This cake freezes well for 2 months.

Wrap it up tight, and don't forget to label it!