How to cook
Heat the milk to the point where you can still keep your finger in it. Pour 2/5 cup (100 ml) of it at a time in a bowl, add the sugar, yeast and sprinkle with a little flour.
Leave it in a warm area to activate. Beat the eggs with the remaining ingredients, sift the flour and knead a smooth dough.
Leave it to rise in a warm area until doubled in volume. You can divide the dough into 2 parts, so that it's easier for you to roll them out, or just roll out the whole dough into a large sheet.
Smear it with butter and sprinkle with poppy seeds, wrap it into a roll and cut it into smaller rolls, arrange them in a buttered cake form or tray, while overlapping them slightly. Put a bowl in the middle and let it rise.
Once the wreath is ready, smear it with beaten yolk and put it to bake in a preheated oven. Once baked, smear them with butter again.