For the pasta

1. To prepare the dough, add 1 tbsp of sugar to the yeast and stir in the warm milk.

2. Sprinkle 1 pinch of salt into the flour, mix it a little, then crumble the soft butter into it.

3. Add the yolks of the eggs and the risen yeast and knead thoroughly.

4. Weigh it and divide it into 4 equal parts. One by one, form small balls from them, place in a bowl, cover, and leave to rise in a warm place for 1 hour.

5. Meanwhile, prepare the filling. Grind the poppy seeds (if using a coffee grinder, do this together with the sugar), add the sugar, vanilla sugar, grated lemon peel, and ground cinnamon and mix. Divide equally into 3 parts.

6. If the cherry jam is lumpy, cut it with a stick blender with a knife. Let's also divide this into 3 parts.

7. Roll out one of the dough balls on a floured surface to the size of the baking sheet: 20 x 24 cm. Try to stretch it exactly, at an angle, and place the first sheet on a baking sheet covered with baking paper.

8. Spread with the first portion of jam, sprinkle with the first portion of sugared poppy seeds, and continue in the same way twice more (dough, jam, sugared poppy seeds).

9. The 4th sheet of dough comes on top, cover it with this. With a fork, poke it in several places up to the tip.

10. Place in a preheated oven and bake for approx. Bake until golden brown in 35 minutes.

11. When it's baked, take it out of the oven, let it cool for a few minutes, then turn it over and cover it on a clean, "scent-free" board (not plastic, glass, etc.), remove the parchment paper, and let it cool completely.

12. Mix the ingredients for the chocolate, except for the lemon juice, heat them together over hot steam, add the freshly squeezed lemon juice, mix and spread the chocolate on the cookie.

13. Allow to cool thoroughly, then slice neatly with a sharp, thin-bladed knife dipped in hot water, and wiped clean.

• Baking temperature: 190 °C

• Cooking method: bottom-up cooking

• Pan size: 20x24

• Baking time: 35 minutes