5 or 6 c. flour
1 lg. fresh yeast or 3 dry yeast
1 can milk
6 egg yolks
1 tsp. vanilla
1 lb. butter
1/2 tsp. salt
1 or 2 cans poppy seed filling

Scald milk; add butter, sugar, salt, and dissolve. Let cool. Mix yeast in 1/4 cup warm water. Let rise or soften. Beat eggs until light. Mix yeast mixture, milk, and eggs together. Put flour in large mixing bowl. Mix flour and mixture together and knead as for bread until satiny.

Place dough in a greased bowl and cover. It can be refrigerated for up to 24 hours. Divide the dough into 4 balls of dough. Roll out on sugar instead of flour, using one ball at a time.

Spread poppy filling onto the dough. Cut the dough as for pie wedges. Roll up and shape into crescents. Place on greased cookie sheet and let rise 15 minutes. Bake at 350 degrees for 25 minutes.