Crumble the yeast into a mixing bowl or a large bowl.

Add the cold milk and dissolve the yeast in it. Add salt and sugar.

Lightly beat the eggs and add them to the yeast mixture.

Add flour and knead the dough until it is smooth and elastic.  

Cover the bowl with plastic wrap or a damp tea towel and place the dough in the refrigerator.

Let the dough cold ferment for about 8 hours or overnight.

Take the dough out of the refrigerator and place it on a lightly floured countertop.

Flatten the dough and roll it out into a rectangle about 1 centimeter thick.

Cut the margarine into thin slices and place them on 2/3 of the dough. Fold the last third of the dough towards the center, and fold the rest over. The dough is now in three layers.

Generously dust the countertop with flour. Roll out the dough again into a rectangle.

Repeat the process of folding the dough into three layers.

Finally, roll the dough into a sheet measuring 30 x 60 centimeters and fold it in the same way into three layers lengthwise. Cut the dough into 20 pieces, each about 6 centimeters wide.

Place your tebirkes on a baking sheet lined with parchment paper.

Beat the egg in a bowl and brush the unbaked rolls. Sprinkle them generously with poppy seeds.

Bake in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 15 minutes.  

Let them cool on a wire rack.