Poppy seed filling
Place poppy seeds in a medium bowl and pour boiling water over it (you just want it to be covered). Leave it to cool.
Remove the access of water and ground it in a meat grinder twice.
Add sugar, raisins, walnuts, honey, almond extract, cinnamon, butter, candied orange zest and stir until well combined.
In a separate bowl whip egg whites until stiff, add it into poppy seed mixture and gently fold it in.
If you are using fresh yeast - mix yeast with 1 tablespoon of sugar (it will turn into liquid). Add 2 tablespoons of flour and all milk, stir and leave aside for 20-30 minutes until you see bubbles on the surface. Follow the steps below, adding the yeast mixture in place of the milk.
If you are using dry yeast - in a big bowl mix together yeast, flour and sugar.
Add alcohol, vanilla paste, egg yolks and milk and knead until well combined (around 5-10 minutes).
Pour slowly butter and knead until incorporated.
Cover the dough with a tea towel and leave it to rise in a warm place for an hour or longer until it doubles in size.
Divide the dough in two.
Roll each part of the dough on a floured surface. You want to have rectangular dough around 3mm thick.
Spread the filling on each of the rectangles, leaving around 2-cm edge.
Starting at the long edge, roll the dough like a jelly roll.
Turn ends under so filling will not leak out.
Place the rolls on a parchment-lined pan.
Bake in a preheated oven to 190ºC/170ºC fan for 30-40 minutes. (The dough get golden very quickly, so cover it with a parchment paper so it wouldn't burn).
Leave it to cool.
You may decorate it with icing and candied orange zest.