I crumble the yeast and combine with warm milk, then add other products and knead the dough. Put the dough in a warm place for 1.5-2 hours.

Now prepare the filling: poppy rinse in warm water, then add milk, sugar, vanilla, rum and egg yolks. Mix well. Ready to roll out the dough and spread the filling on entire surface of the dough, leaving one edge clear.

Wrap in a roll, the edges are well closed. Roll leave on for 20-30 minutes, then coat with the egg and over the entire surface pierced with a stick (toothpick) in order to roll thoroughly. Bake in a well heated oven until lightly brown for 35 minutes at 200C. Enjoy your tea!