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.

   CRUST 1. In a large bowl, mix flour, sugar, and salt. 2. Grate the cold butter on a coarse grater directly into the flour mixture. 3. Toss gently to coat the butter shreds in flour. 4. Beat the egg and add it to the mixture. 5. Add cold water, 1 tbsp at a time, mixing until dough just comes together. You need to knead quickly so that the dough does not heat up. This helps preserve the butter’s integrity and ensures a flaky texture. 6. Divide into two discs, wrap in plastic, and chill for at least 1 hour. FILLING 7. In a saucepan, combine cherries, sugar, lemon juice, and vanilla. 8. Cook over medium heat until cherries release juices (5–7 minutes). 9. Stir in corn starch and cook until thickened (2–3 minutes). 10. Let cool completely. ASSEMBLE 11. Line a baking sheet with parchment paper or brush with melted butter. 12. Preheat oven to 425°F (220°C). 13. Roll out one dough disc and line a 9-inch pie dish. 14. Brush the top of the dough with melted butter. 15. Pour in cooled cherry filling. 16. Roll out second disc and place over filling (or use strips for a lattice top). 17. Seal edges and crimp. Cut slits in top crust if using a full cover. 18. Mix the yolk with 1 tablespoon of water. Grease the pie with this mixture. Sprinkle with sugar on top. (You can sprinkle with ground nuts.) BAKE 19. Bake for 15 minutes at 425°F, then reduce to 375°F (190°C) and bake for 30 minutes until golden. 20. Cool for at least 2 hours before slicing.