1. In a bowl, dissolve the yeast in warm milk. Add sugar and 1 tablespoon of flour. Cover and let sit until bubbles appear (about 20 minutes). 2. Add the egg, a pinch of salt, and vanilla extract. Stir until combined. 3. Gradually add flour, kneading until the dough is soft but not stiff. You may need less flour than expected. 4. Melt the butter and knead it into the dough until fully absorbed. Cover and let rise for 40 minutes. 5. Bring 1/4 cup of milk to a boil. Pour it over the poppy seeds, stir, cover, and let them swell. 6. Second rise: Punch down the dough, cover again, and let rise for another 30 minutes. 7. Drain any excess milk from the poppy seeds. Add cinnamon and sugar, stir well, and set aside. 8. Divide the dough into 3 equal parts. Roll each piece into a strip about 20–25 cm long and 8–10 cm wide. 9. Spread the poppy seed mixture evenly over each strip. Roll each strip tightly into a log, starting from the long edge. Place 3 rolls next to each other. Bring the edges of the rolls together and pinch. Braid the rolls. Pinch the edges. Fold the edges down. 10. Place the rolls seam-side down on a parchment-lined baking tray. Cover and let rise for 20–30 minutes. 11. Preheat the oven to 395°F (200°C). Brush the tops with beaten egg yolk. Bake for 15 minutes at 395°F, then reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes, or until the rolls are golden brown and fragrant. 12. Let the rolls cool slightly before slicing. Serve warm or at room temperature. * Streusel Topping: In a small bowl, combine 3 tablespoons of flour and 2 tablespoons of sugar. Add 2 tablespoons of cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs.

   1. Preheat oven to 400F. Line a muffin tin with paper liners or spray with non-stick spray (12 cups tin). STREUSEL TOPPING. 2. In a medium bowl, combine the flour and sugar. Stir to mix well. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be pea-sized, and the mixture should hold together when pinched. Set aside. MUFFINS 3. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder. 4. Melt and cool butter. 5. In a small bowl, combine melted butter, eggs, buttermilk and vanilla extract. Whisk to combine. 6. Pour the wet ingredients into the dry ingredients. Stir just until combined. The batter will be thick. 7. Coat berries with 1 tablespoon of flour and gently fold into the batter. 8. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full. 9. Sprinkle the streusel topping over muffins. 10. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown. 11. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.