Ingredients

Dissolve yeast and sugar in ½ cup of luke warm water.
Then add ½ cup of warm water, scalded milk and 1 cup of flour. Beat until smooth. Cover bowl and let rise until light and bubbly.

While dough is rising, the filling can be prepared. Boil poppy seed for 30 minutes. Drain . Let stand one hour, then chop with a food chopper or processor( I have even used a blender, the whole idea is you want to break the seed open). Add egg white, sugar, honey, and cinnamon. Mix well

After the dough has bubbled, cream butter, sugar and eggs and yolks, salt and vanilla. Beat until light. Combine first dough mixture and knead to a soft dough. Add flour, mix well and knead. Allow to rise till double in bulk, punch down and let rise again. Roll out on floured surface, cut with a round cookie cutter ( or I find a coffee mug is the perfect size). Place on tsp of filling into center of cut dough and seal edges(like making pyroghies). Place seal down on a clean tea towel and let rise. Deep fry until medium brown, all to cool slightly and sprinkle with icing sugar if desired. Raisin can be substituted for poppy seed