In a large mixing bowl combine 2 cups of the flour, the yeast, and nutmeg or mace; set aside.

In a medium saucepan heat and stir the 1 cup milk, the 1/2 cup butter, the granulated sugar, and salt just until warm and butter almost melts.

Add milk mixture to dry mixture along with the two eggs. Beat for 30 seconds, scraping side of bowl constantly.

Beat on high speed for 3 minutes. Stir in lemon zest and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface.

Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (2 hours).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Grease 2 baking sheets.

Roll each dough half into a 40 x 20cm rectangle, about an 4 mm thick. Cut each rectangle into 8 10 x 10 cm squares.

Place a large, heaping tablespoon of poppy seed filling onto the center of each square.

If you want, add a few raisins to the top of the filling. Brush the four corners of each square with water.

Draw the corners up and gently press together.Place on well greased baking sheets,  5 cn apart.

Cover; let rise in a warm place until nearly double (35 minutes).

Brush with an egg wash made with one egg beaten with 2 tablespoons of milk.

Bake in a 180°C oven for 25 minutes or until golden. Transfer to wire racks; cool completely.