Preheat oven to 180º C.

Mix yeast, milk and honey in a bowl

Leave until yeast starts to froth (~ 5-10 min)

[If using Fresh yeast then crumble 25 grams directly into the flour, and add milk with rest of the ingredients.]

Add flour, sugar, butter, eggs, salt and vanilla to a large bowl

Add the yeast mixture.

Mix (I use setting 1 on my KitchenAid)

Knead on a slightly floured surface until smooth but a little sticky (~5-7 minutes)

(or mix in a mixer with a dough hook until dough is smooth and a bit sticky, about 5 min. I use setting 2 on my KitchenAid. I then finish with 1-2 minutes of manual kneading.)

A cool stiff dough is easier to manage in the next step so leave to rise in the fridge overnight (or, if you're short of time, in a warm place for 1 hour then in the fridge to cool down).

Prepare filling - for most variations this just means mixing the ingredients

Shape and fill (see below)

[Optional]For a a Krantz with a a cinnamon & sugar filling, mix ingredients for cinnamon & sugar topping and sprinkle over the Krantz.

Leave to rise until doubled (~1-2 hours)

Bake the Kranz until brown and puffed (~40-45 min for large loaves; ~30 for small loaves and buns).

Remove from oven

[Optional] Cover with glaze unless already has a with cinnamon & sugar topping

Divide dough into two (or four)

Roll one piece of dough into rectangular shape (roughly 25 cm long, 1/2 cm thick). Bear in mind this is going to end up in a loaf tin, so ensure that the short side of the rectangle is about the same length as the loaf tin.

Spread 1/2 (or 1/4) the Filling of choice over the dough rectangle.

Roll into a very tight roulade.

Cut the roll lengthwise, i.e. from one end to another, and separate the two halves so the layers of filling are showing.

Plait the two halves together loosely, keeping the cut sides face upwards and outwards.

Place in greased loaf tin, if you're going to use one, or on a greased baking tray.

Repeat for other pieces of dough

Roll the dough into rectangular shape (roughly 30 cm wide and 50 cm long, 1/2 cm thick).

Brush the top edge with a little water so it will stick when you roll it.

Spread the filling of choice over the dough rectangle leaving a 1 cm border around the edges.

Roll into a very tight roulade.

Trim the ends

Cut the roll into equal sized slices, either 9, 12 or 20 pieces depending on how big/many you want. Ainsley Harriott has some breakfast buns like this; he makes 9 with this quantity of dough. But at that size they are quite big ... bigger than Galit can eat at a sitting. Marie Haviv makes 20 small pieces. I tend to make 12.

Place on a greased baking tray.

Boil sugar and water

Simmer until thickened

Cool sugar water

Brush cool sugar water over hot cake 3-4 times until well coated (or brush hot sugar water over cool cake)

Cool

Mix

Grind poppy seeds

Boil with milk and all other ingredients but apple, until thick.

If not sweet enough, add more sugar.

Cool.

Add the apple etc when cool mixture is cool

Cream butter and sugar

Add grated almonds, lemon rind and only enough egg to make a paste.

Beat egg whites stiff

Add sugar gradually.

Fold in the nuts and vanilla.