Makowiec

Dough

 * 4 teaspoons active dry yeast
 * 1 tablespoon sugar
 * 1 pinch salt
 * 1 cup milk, warmed
 * 3 cups flour
 * 1 egg
 * 1 egg yolk
 * 4 teaspoons vanilla extract
 * 4 tablespoons butter, melted

Filling

 * ½ lb poppy seeds, rinsed
 * ½ cup sugar
 * 4 tablespoons butter
 * ¼ cup raisins
 * ¾ cup almonds, ground
 * ¼ teaspoon vanilla extract
 * 4 tablespoons honey
 * 1 egg white
 * 1 egg white, lightly beaten

Dough

 * 1) Mix together yeast, sugar, and salt in a large bowl.
 * 2) Pour in milk, stir until dissolved.
 * 3) Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes.
 * 4) Stir in egg, egg yolk, and vanilla extract.
 * 5) Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time.
 * 6) Kneed until smooth and elastic, about 15 minutes.
 * 7) Place dough in a large bowl, cover, and let rise until doubled, about 1 hour.

Filling

 * 1) Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes.
 * 2) Drain and puree in a food processor, about 4 minutes.
 * 3) Return poppy seed puree to same saucepan.
 * 4) Add sugar, butter, raisins, almonds, vanilla extract, and honey.
 * 5) Cook, stirring, over medium-low heat for 15 minutes.
 * 6) Set aside to cool.
 * 7) To cook: preheat oven to 350°F.
 * 8) Roll out dough to a 16" x 12" rectangle.
 * 9) Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling.
 * 10) Spread over dough, leaving a 1" border all around.
 * 11) Fold dough lengthwise in thirds to form a long log.
 * 12) Pinch ends to seal.
 * 13) Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes.
 * 14) Cool before serving.