Dissolve the yeast in warm water with 1 tsp of sugar and let sit for 10 minutes until foamy.

Melt the butter, add the sugar, mix, beat in the egg, mix again, and pour into the yeast mixture along with the warm milk.

Sift 300-350 g of the flour with the vanilla, add the salt. Stir with a spoon, then gradually work in the remaining flour by hand and knead a smooth, elastic dough.

Cover with plastic wrap and leave in a warm place for 1.5-2 hours until well risen.

Turn the risen dough out onto the counter, divide into 6 pieces, shape into balls, cover with plastic wrap, and let rest for 10-15 minutes.

Roll each piece into a strip 30-40 cm long and 10-12 cm wide. Spread with softened butter: three strips with poppy seed filling, three with cinnamon sugar.

Roll each strip into a tight log and carefully cut it lengthwise in half. Coil each half into a spiral and place in a pan greased with vegetable oil.

Leave the spirals in the pan in a warm place to proof for another 1 hour.

Bake in an oven preheated to 200°C for 20-25 minutes. Let cool completely.

Cut and serve - the layers show right in the cross-section. Enjoy!