How to cook
Dilute the yeast with the cool water in a deep bowl. Add the salt and sugar. Add the yoghurt, 2 eggs, milk and mix the liquid ingredients well.
Sift the flour and add it gradually to the liquid, while stirring with a spoon. Once the products are mixed, knead with your hands until you get a dough (it must not stick to the hands).
Cover the container with plastic wrap and leave it in the fridge for 9-10 hours (you can knead the dough in the evening and bake the next morning).
Knead the dough again (add more flour if needed) and divide it into 8-9 balls. Stretch out each ball into a wick and tie each wick into a knot. Arrange the knots in a dry, warm and oiled container with a lid and leave it in a warm area for the dough to rise.
Smear them on both with the beaten egg yolks and sprinkle with poppy seeds.
If your fan has an oven, put the container in it and gradually raise the temperature. Once the dough has risen enough, leave the oven at 300°F (150 °C). Remove the lid and bake until ready.
Check with a toothpick - if there's no dough on it when you poke it, it means the loaf is ready. Sprinkle with a little water and put the lid back on to make it soften.