Let's start with making the dough. In warm milk, dissolve the salt, vanilla and yeast. Leave for 15 minutes. Meanwhile, beat the eggs with the sugar to a white air mass. Melt the margarine. Combine everything and add the sifted flour. Knead dough. It will be sticky and sticky, but you don't need to add more flour. Leave the dough to rise in a warm place for 1.5 hours.
While the dough rises, prepare the filling. Wash the poppy seeds and pour boiling water for 20 minutes. Then drain the water and squeeze the poppy through cheesecloth. In the bowl of the combine combine the poppy, and add sugar and honey to it.
With a nozzle "knife" grind the poppy seeds in a food processor. It turns out a wonderful, homogeneous mass. The filling is ready.
Grease the work surface and hands with vegetable oil. Divide the dough into identical balls. Allow the dough to settle a little (10 minutes).
Then use your hands to make a flatbread from each ball. The dough is very elastic, it is easy to work with your hands, but you can also use a rolling pin. Then put a thick layer of poppy seed filling on the tortilla.
Roll the tortilla into a roll and then shape the bun into a snail shape. One edge lifting to the top, the other under the bottom.
Put the finished rolls on a greased baking sheet, top with egg yolk and sprinkle with poppy seeds.
Bake in the oven at 180 degrees, 20-25 minutes, until a beautiful color.
Enjoy with tea or coffee, or with yogurt or fermented baked milk.