Melt butter in a pot, remove it from the heat and pour in the milk. Then pour the mixture into a bowl.

Dissolve the yeast in the mixture.

Crack the egg and mix it with salt and sugar.

Add the all-purpose flour until the dough is firm enough to knead by hand (keep 1 dl of flour aside). Knead the dough until smooth and elastic. Add flour until it almost no longer sticks to the table - it should be kneaded a minimum of 200 times.

Preheat the oven to 225 degrees Celsius (437 degrees Fahrenheit).

Sprinkle a little flour on the table. Roll out the dough into a square, 30 x 30 cm.

Cut the marzipan into slices and place it in a strip in the middle of the dough. First fold one side of the dough over, then the other, so there are 3 layers of dough. Cut the dough into 10 long rectangles.

Place them on a baking tray lined with parchment paper and let them proof for 30 minutes.

Crack the egg into a small bowl and whisk it with a fork. Brush the tebirkes with the egg and sprinkle with poppy seeds.

Bake them for about 15 minutes and let them cool on a wire rack.