Step 1

  • ¼ cup warm milk
  • 2 tbsp. sugar
  • 6.25 oz. active dry yeast

Place the milk, sugar, and yeast in a small bowl and let rest for 10 minutes until thick and frothy.

Step 2

  • 1¾ cups warm milk
  • 1 cup + 2 tbsp. sugar
  • 1 ¼ cups butter
  • 1 tsp. salt
  • 3 eggs
  • ½ cup sour cream
  • 5 cups sifted flour

In the mixer, beat the butter with the sugar until creamy. Add eggs, salt, cream, and flour, then add the yeast mixture. Knead until a soft and elastic dough forms. Cover the dough and let it rest for 30 minutes.

Step 3

  1. Knead again, and roll out the dough with a rolling pin to about ¼-inch thickness.
  2. Cut circles with a round cookie cutter, approximately 3.5-4 inches (10 cm.) in diameter.
  3. Place a spoonful of poppy seed filling in the center of each circle, and fold the dough over the filling to form round-edged triangles.
  4. Brush the dough with egg wash (yolk thinned with water) and bake at 375°F until golden (about 20 minutes).