Poppy Seed Crescent Buns

Dissolve the sugar and yeast in warm milk, and let sit for 10-15 minutes.

Add the egg, oil, salt, and flour. Knead into a soft dough and let rise until doubled in size.

For the filling, combine the poppy seeds, sugar, and milk. Simmer over low heat until thickened and the liquid is almost entirely absorbed. Remove from heat, stir in the butter, and let cool.

Divide the dough into 12 portions. Roll each out into a circle 20-22 cm in diameter.

Spread a little filling, make a cut from the center to the edge, and roll up into a crescent shape.

Place on a baking sheet and let rest for 20 minutes.

Brush with an egg yolk and milk wash.