For the poppy seed buns, first melt the honey in a little milk.
Mix the poppy seeds into the honey milk and simmer gently over low heat. When the mixture has thickened, let it cool and stir in an egg yolk and a dash of rum.
For the dough, mix all the dough ingredients and knead thoroughly. Roll out the dough into a rectangle (30 x 50 cm) and spread the poppy seed filling evenly on it.
Brush the upper edge with a little egg white and roll up the dough into a roll. Cut the roll into 2 cm thick slices and place on a baking tray. Bake the poppy seed buns at 200 °C for about half an hour.
Preparation Tip:
Instead of the poppy seeds, grated nuts can also be used for the poppy seed buns.
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