1. Allow the yeast to rise in 60 ml (1/4 cup) cup of warm milk until doubled in size. Sift the flour into a deep bowl. Make a well in the center and place the yeast in the well. Add the remaining milk, sugar, egg yolks, lemon zest, vanilla, butter and salt. Mix together well and beat with a wooden spoon until blisters begin to form on the dough.
2. Place in a greased bowl, cover with a damp towel and allow to rise in a warm place for about an hour or until doubled in volume.
3. Divide the dough into two sections. Roll each section out very thinly on a floured cloth, brush with melted butter and spread with poppy seed filling (see below).
4. Roll up like a jelly roll, using the edge of the cloth to assist in the rolling. Place the two rolls on a well-greased baking sheet and allow to rise in a warm, draft-free place for 30 minutes. Brush the rolls with a well beaten egg white and bake at 180° C (350° F) for about an hour until golden. Cool before slicing and serving.

Filling

1. Mix the finely ground poppy seeds, lemon zest, raisins, sugar and cinnamon. Spread this mixture over the rolled out dough.
2. Heat the cream. Combine the cream, honey and rum and pour this mixture over the poppy seeds.