Combine one cup boiling water, sugars, and salt. Mix until dissolved, then add the oil, lemon zest and 1/2 cup tap water. Add eggs at the end.

In a large bowl, place 2.2 pounds (one kilo) flour and add the liquid ingredients. Mix well (with an electric mixer) just until all the ingredients are incorporated.

In a separate bowl, mix an additional two cups flour with the yeast and add to the large bowl. Knead well by hand, gradually adding a little more flour. Remember that the dough must be soft, but not sticky.

Cover the bowl of dough with plastic and a towel and let rest in a warm place until double in volume. (Depending on the weather, this can take from one hour to three hours).

Punch down and knead again, then divide into four to five pieces.

Roll out each piece – no need to flour the surface. Spread with filling of your choice (directions follow), then roll up.

Place rolls in a Gefen Parchment Paper-lined loaf pan, or slice into two-inch (five centimeter) pieces and bake on a flat baking sheet as “roses.”

Cover filled dough with a towel and let rise in the baking pan until double in bulk, no matter how long it takes, up to three hours.

Heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Brush the yeast cakes with an egg beaten with one tablespoon oil and bake until nicely brown.

Combine powdered sugar with cold water and mix thoroughly until smooth. Spread or pour over the cake while it is still hot from the oven.

Cook all liquid ingredients with the sugar until dissolved. Taste and add more sugar if necessary.

Add the poppy seeds and almonds to absorb all the liquid.

Add applesauce, cinnamon, lemon zest and egg. Mix well and cool completely.

Spread over the dough.

Spread the chocolate spread on the dough.

Sprinkle with cocoa, a little cinnamon and chopped nuts.

Spread the honey or silan on the dough.

Sprinle with peanuts, cinnamon, and cookie crumbs.