Snail with poppy seeds from yeast dough

For the recipe, you will need premium white flour, homemade eggs and high-quality butter.Before cooking, all components must be at room temperature.
Heat milk and butter in a microwave oven to a temperature of 30 degrees. Mix the mass.
Divide the eggs into yolks and whites (whites will not be needed). Add one yolk to the mass, beat lightly. Add 2 tablespoons of sugar, mix the mass until the sugar dissolves.
Mix flour with salt and yeast using a dry whisk. Mix the dry and liquid mass together, knead a soft slightly sticky dough.
Roll a bun out of the dough and put it in a spacious bowl, greased with oil, tighten with cling film. Leave to rise at room temperature in the absence of drafts until the weight is doubled.
Prepare the filling. Grind the poppy in a coffee grinder to the state of flour. Combine the remaining sugar with water and cinnamon, cook the syrup. Put the poppy seeds in the hot syrup and warm them up for 3 minutes. Cool the filling. Chop the nuts coarsely, add to the filling, mix.
Knead the finished dough, roll out into a 3 mm thick cake. Lay out the filling, roll the dough into a roll. Pinch the edge. Roll the roll with a snail, secure the end and cut the edges with scissors.
Put the product on parchment paper, cover with a towel and leave to rise for 20 minutes.
Lubricate the snail with yolk and send it to the oven preheated to 200 degrees. Bake the product until browning, check readiness for a dry match.The baking time is about 15 minutes.
Cool the snail on the grill and serve with tea. The pastries have a sweet taste with the aroma of poppy seeds, with a nutty aftertaste. The snail is obtained with a porous pulp, the filling is thick and well-ground. The products can be served with hot drinks, to complement the pastries with berry sauce, honey or jam. The snail does not harden for a long time. The product can be taken with you on the road or to work for a snack.