The poppy seeds are ground or possibly chopped in a chopper. Boil the crushed poppy seeds with sugar and raisins in 1/2 liter of milk. After boiling, allow poppy seeds to swell for 10 minutes. In the meantime, grate the stale bread so that only the white remains and prepare the stale yeast bread in the same way. Cut the yeast bread or possibly the rolls into slices and fill the bread and poppy seed milk in layers into a glass bowl. The poppy seeds should be the top layer. Boil the rest of the milk with a little bit of sugar and pour it on the dish after about an hour, until the bread does not absorb anything. Leave to stand for at least one night, then cut off in such a way that the pielen are like dumplings on the plate.
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