Warm up the milk in a pan and then let it cool to around 38 Celsius 100 Fahrenheit. When warm but not too hot add in the sugar and whisk it in. Then add the yeast and whisk that a bit and let the mixture sit for 10-15 minutes or until foamy.
Crack the egg and allow the egg white to go into the milk mixture. Whisk it in completely. Save the yolk for later use.
In another bowl add the flour and salt and then mix in the yeasted milk mixture. Knead the mixture for 10 minutes, or until you have a tight non-sticky dough. You can absolutely add more flour at this point. Yyou will need to flour your work surface and hands as well as the dough every once in a while to stop it being sticky.
Place the dough ball in a bowl and cover with a clean kitchen towel. Place in a warm place like a windowsill facing the sun, or in an oven turned off but with the light on. Let rise for 1.5 hours.
After rising punch down the dough and knead again for another 5 minutes. Then break the dough into 10 balls.
Set a baking tray out and lightly oil it so the dough doesn't stick. Use your finger to poke a hole through the dough balls and stretch them out to form a ring. Place the dough rings on the baking tray and cover with the kitchen towel. Let rise for another 20 minutes.
Set a pot of boiling water. When you have a rolling boil drop in the dough rings one or two at a time. Boil for 1 minute, around 30 seconds per side. Place back on the baking tray.
Mix the yolk with a tablespoon of water and then give all the dough rings an egg wash by brushing the tops with the egg and water mixture. I use a pastry brush, but you can use your fingers if you do not have a brush. Then sprinkle generously with poppy seeds or sesame seeds (or leave plain if you like).
Put the tray into an oven preheated to 220 Celsius (430 Fahrenheit) and bake for 20 minutes, or until the surface is golden brown. Remove from the oven and let rest for a few minutes before eating. Enjoy!