1. Crumble the fresh yeast and add it together with one tablespoon of the sugar to the lukewarm milk and mix until dissolved.

2. Add the flour and remaining sugar, salt and lemon zest to a large bowl and mix. Add the yeast milk mixture, egg and butter to the bowl and knead for about 4-5 minutes. Cover with a kitchen towel and let rise in a warm place for about 35-40 minutes.

3. While the dough is rising, prepare the filling. Grate the marzipan (works best when you freeze the marzipan for an hour before working with it). Melt the butter in a small pot. add sugar, poppy seeds and marzipan and mix until well combined. Set aside to cool down a bit.

4. Place the dough on a floured surface and knead once more for some time. Roll out to a rectangle of 50x30cm. Spread the marzipan mixture on top, but leave about 1cm free of the filling at the edges. Roll up the dough, beginning on one of the long sides. Cut the dough in half lengthwise with a sharp knife to get two long ropes (you can see the layers of filling), twist them and form a wreath. Place on a baking sheet lined with baking parchment. Mix the egg yolk with milk and brush the wreath with the mixture, sprinkle with slivered almonds and let rise another 20-25 minutes.

5. Preheat the oven to 180°C (350°F). Bake the wreath in the bottom section of the oven for about 45-50 minutes. Check after 30 minutes and cover with some aluminum foil if the wreath gets too dark. Take it out of the oven and let cool down completely on a wire rack. Sprinkle with some sugar glaze if you like.