Aerate flour, leave 1/10 part for the stuffing. Put water in the flour, add yeast, salt and knead the dough, pour saffron infusion. Mix the remaining flour with melted butter, pepper, salt, nutmeg and cinnamon.

Cut the dough into pieces, roll them into circles, brush them with butter. Then turn into rolls, shape braids and mash into flat cakes. Put prepared stuffing in the center of each flat cake, brush with an egg, whisked with saffron, season with poppy-seeds and bake over 445-465°F for 25-30 minutes.