Combine lukewarm milk with yeast, sugar. Let yeast dissolve for 5 minutes. Add salt, melted margarine and oil. With dough hook mix in flour in small portion.
Knead the dough for about 15 minutes, until it’s elastic and not sticky.
Dust your counter with flour and roll out the dough with a rolling pin to very thin rectangle. Brush it with whisked egg, this makes poppy seed stick to the dough. Spread even thin layer of poppy seed.
Roll up the shorter side, making it into a long string. Flour knife, cut them into 2 inch pieces.
Place them on baking sheet covered with parchment paper, leaving about an inch of space in between each one. Repeat until you run out of dough.
Preheat oven to 300F. With whisked egg, brush tops of piroshky. Bake for 30-45 minutes, until golden brown.