2 c. flour
3 egg yolks
2 tbsp. sugar
1 1/2 c. warm milk
1 1/2 c. honey
1 yeast cake
2/3 c. melted butter
1/2 lb. poppyseed
1/2 lemon rind, grated
Pinch of salt

Mix beaten egg yolks, flour, sugar, dash salt with 2/3 cup warm milk. Add 2 tablespoons melted butter and yeast that has been dissolved in 4 tablespoons of warm milk. Knead well and let rise 1 hour. Roll into walnut size pieces with floured hands. Place on greased bake sheet and bake 15 minutes at 350 degrees. Turn biscuits to brown evenly. Set aside.

Bring to a boil remaining milk, butter and honey. Add lemon rind and ground poppy seed. Mix well. Pour hot water over biscuits and drain well. Put biscuits in sauce pot and mix with poppy seed mixture. Shake pan and bring to simmer over low heat. Serve hot or cold. Yields 3 dozen.