Makowiec Polish Poppy Seed Roll

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1. 1Step 1: Cover the poppy seeds in boiling water and let sit for a few hours or overnight.
2. 2Step 2: Heat the milk to 110 F (43 C), pour into a large bowl.
3. 3Step 3: Stir in the sugar and the yeast, let sit for 5 minutes.
4. 4Step 4: Stir in the flour, salt, egg yolk, butter, and vanilla, kneading by hand to work in all of the flour.
5. 5Step 5: Cover the bowl with a dish towel and let rise until doubled in size about 90 minutes.
6. 6Step 6: While the dough rises, strain the water from the poppy seeds using a paper towel lined colander.
7. 7Step 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.
8. 8Step 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.
9. 9Step 9: Punch down the dough, and divide in two.
10. 10Step 10: Roll each piece into a 14 inch x 10 inch rectangle.
11. 11Step 11: Spread half of the poppy seed filling in each rectangle, avoiding the edges.
12. 12Step 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.
13. 13Step 13: Place the rolls on a parchment lined baking sheet, seam side down.
14. 14Step 14: Cover with dish towel and let rise 35-40 minutes.
15. 15Step 15: Preheat oven to 350 F (175 C).
16. 16Step 16: Brush with egg beaten with oil, bake for 35 minutes.
17. 17Step 17: Cool.
18. 18Step 18: (Optional) stir milk into powdered sugar and pour/drizzle over the rolls.
19. 19Step 19: Cut into 1/2 inch slices.