Prepare the pastry yeast dough. To do this, mix kefir and water, heat the mixture to a pleasantly warm temperature.
Add yeast and sugar. All mix, cover and leave in a warm place for 15-20 minutes or until the foam caps.
Separately, mix 500 grams of flour, vanilla and salt.
In a small bowl with a fork lightly beat into a soft mousse egg at room temperature.
Melt the butter in a saucepan and let cool to a warm state.
In the flour mixture, make a deepening and pour the yeast mixture and beaten egg.
Stir the ingredients until the liquid and dry components are combined. You will get a lumpy dough. Add to it the melted butter and, kneading, gradually add the remaining flour. You may need a little more or less flour. Should be soft and nice dough that is almost sticky.
Round the dough, cover and remove in heat for 30-40 minutes...
... in the meantime, let's do the stuffing. In a saucepan in which melted butter, mix poppy seeds and milk, bring to a boil and boil on low heat for 10 minutes. If it seems that the milk is not enough, you can drip a little more.
Remove the saucepan from the fire.
Add the zest and lemon juice, as well as the washed raisins, mix everything. Close the saucepan with a lid and leave for 10-15 minutes for swelling of the raisins.
The dough has increased more than 2 times. Knead, cover again and put in a warm place for another 30-40 minutes or until re-rise.
In a saucepan with a filling RUB the halva on a small grater, mix everything and taste: if sweets are not enough, add honey or sugar to taste. I thought the filling was dryish, so for viscosity and for additional sweetness I used honey. Once again, mix and leave.
The filling should be cooled to room temperature.
The finished dough is divided into two equal parts. One part is covered again, and the second part of the dough is rolled out (not very thin) into a rectangle. Half of the filling spread on the dough, spread evenly, not reaching the edge on one side of the rectangle.
Fold the dough with the filling into a roll, shift into the form, cover and leave for 30-40 minutes to rise.
With the second part of the test, I "played" a little and added Christmas flavors. Rolled the dough into a rectangle, laid out the second part of the filling and... sprinkled with a small amount of ground nuts, as well as cinnamon and cardamom.
But you can not only slightly change the taste, but also the shape. Turn the dough with the stuffing in the roll, I cut it into a few rolls in the manner of the rolls "Cinnabon".
Laid out the workpiece in the form, lined with baking paper. Covered and also put in warm place to rise.
Turn on the oven to heat 195-205 degrees.
So I got two options. The approached blanks can be smeared with beaten egg, but I decided to glaze the finished products, so I smeared the surface of the roll and buns with milk.
Bake the buns for 25-30 minutes or until tender.
Give the buns to stand in the form of 10-15 minutes, then remove from the molds and cool a little more.
Decorate to your own taste. I made a simple sugar frosting with milk and chocolate frosting. They decorated the surface of the baking.
Sweet and lush muffin with airy crumb.
So much stuffing!?!