Step 1

Cover the poppy seeds in boiling water and let sit for a few hours or overnight

Step 2

Heat the milk to 110 F (43 C), pour into a large bowl

Step 3

Stir in the sugar and the yeast, let sit for 5 minutes

Step 4

Stir in the flour, salt, egg yolk, butter, and vanilla, kneading my hand to work in all of the flour

Step 5

Cover the bowl with a dish towel and let rise until doubled in size about 90 minutes

Step 6

While the dough rises, strain the water from the poppy seeds using a paper towel lined colander

Step 7

Grind the poppy seeds in a spice (clean electric coffee grinder) or a food processor, you’ll get the best results with a spice grinder, but you’ll have to process in batches

Step 8

Mix sugar, butter, egg whites, honey, ground raisins (process in your spice grinder or just add to the food processor and mix) and almond extract

Step 9

Punch down the dough, and divide in two

Step 10

Roll each piece into a 14 inch x 10 inch rectangle

Step 11

Spread half of the poppy seed filling in each rectangle, avoiding the edges

Step 12

Roll up (on the long side), pinching to seal the dough, tucking the end underneath and pinching to keep the filling from leaking out

Step 13

Place the rolls on a parchment lined baking sheet, seam side down

Step 14

Cover with dish towel and let rise 35-40 minutes

Step 15

Preheat over to 350 F (175 C)

Step 16

Brush with egg beaten with oil, bake for 35 minutes

Step 17

Cool

Step 18

(Optional) stir milk into powdered sugar and pour/drizzle over the rolls

Step 19

Cut into 1/2 inch slices