For the "Nigelen", stir the yeast with a little sugar until smooth and mix with the other ingredients to make a smooth yeast dough. Leave the dough to rise in a warm place until it has doubled in size, knead again and form into a roll with a diameter of 2 to 3 cm. Cut dough roll into 2 cm thick pieces, let rise again and bake in hot fat until golden brown. For the "insaan" mix milk with water, add sugar to taste, rum and vanilla sugar and bring to the boil, add the overcooled "Nigelen" and allow to bubble briefly, remove, drain and arrange on a plate in a pyramid shape alternating with a layer of poppy seeds and icing sugar. Brown the butter and finally spread it over the piled up nigels.