Lightly stir together water/plant-based milk with the sugar and yeast. Let sit for 5–10 minutes. Add the poppy seeds and salt. Mix them in.

Start adding the flour in thirds. Add ⅓, mix, add ⅓, mix, add the remaining flour and then start kneading the dough until it’s not sticky and forms a uniform ball. Transfer to a clean bowl, cover with a damp cloth and let rise for 1–1½  hours.

When it’s done rising, knead it again. Make a ball and divide it into 8 pieces. Roll each of them into little sausages (around 1 cm in diameter). Divide the rolls into small chunks (1–1½  cm). Bake at 180°C for 10–12 minutes (if you want them more crunchy than soft, bake for 15–17 minutes).

Cover the poppy seeds in water and let them soak for at least 2–3 hours, ideally overnight.

Drain and rinse the soaked poppy seeds.

Transfer them to a blender along with 1 liter of water and sweetener of choice. Blend until the liquid is white and smooth.

Optional: Strain the milk for a smoother texture. The leftover pulp can be used for baking.

Blend the berries (you can add a few tablespoons of water to help the blender). Strain them. Heat water in a pot or saucepan. Add sugar and mix until it melts.

Make slurry: Mix cornstarch with around 3 tablespoons of water. Add the slurry to simmering water while mixing it. It should thicken in a few moments. When the mixture thickens, mix in the berry syrup.