Put the milk, crumbled yeast, sugar, flour, yoghurt and salt in a mixing bowl and knead until the ingredients are combined.
Add butter in pieces and knead for another 5 minutes until a smooth dough is formed.
Cover and leave to rise in a warm place for about 1 hour.
Bring the milk to boil.
Add sugar, poppy seeds, honey and rum, and mix well.
Leave to cool.
Mix curd cheese, yolks and powdered sugar together.
Roll out the yeast dough on a lightly floured work surface.
Spread the poppy seed filling on one quarter.
Spread the curd filling on the 2nd quarter.
Fold the uncoated dough over it.
Cut off stripes about 1.5 cm wide. This works very well with a pizza roller.
Turn one stripe in a little, fold it in half and twist it together. (The stripe is then only half as long and the poppy seed and curd filling are on top of each other).
Place on a baking tray.
Leave to rest again in a warm place for about 20 minutes.
Brush with beaten egg white.
Bake in the preheated oven at 180° C for about 16-17 minutes.
Sprinkle with powdered sugar.