In a small bowl, combine the heated water, 1/3 cup sugar, and dry active yeast. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the scalded milk, melted butter, and 2 eggs (reserve one egg for later). Add the activated yeast mixture and stir to combine.
In another bowl, mix together the all-purpose flour, ground poppy seeds, corn starch, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth.
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
While the dough rises, prepare the glaze by mixing the powdered sugar, 1 tablespoon milk, lemon juice, melted butter, vanilla, and a pinch of kosher salt in a small bowl until smooth.
Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle. Cut it into strips and twist them together for a beautiful braided look.
Preheat your oven to 350 degrees F. Place the twisted dough into a greased baking pan. Beat the reserved egg and brush it over the top of the dough. Bake for 25-30 minutes or until golden brown.
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Once cooled, drizzle the lemon glaze over the top and serve!
