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1. Place the poppy seeds in a small heatproof bowl, pour in enough boiling water to cover them by at least 1 inch, and let them soak for 3 hours.
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2. Drain the poppy seeds in a fine sieve and spread them out on paper towels to dry. Then pulverize them in a blender or with mortar and pestle. In a small skillet, melt 1 tablespoon of butter over moderate heat.
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3. When the foam begin to subside, stir in the poppy seeds, sugar and honey. Reduce the heat to low and, stirring frequently, simmer for about 10 minutes, or until all the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.
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4. With a rubber spatula, scrape the entire contents of the skillet into adeep bowl. Cool to room temperature, then add the raisins and almonds,and stir until well mixed.
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5. Beat the egg white with a wire whisk or a rotary or electric beater until it forms unwavering peaks on the beater when it is lifted from the bowl.
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6. Scoop the egg white over the poppy-seed mixture and, with a spatula, fold them together gently but thoroughly. Cover the bowl with foil or plastic wrap and refrigerate for at least 1 hour.
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To make the dough:
1. Pour the milk into a small bowl and sprinkle it with the yeast and ½ teaspoon of the confectioners' sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
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2. Set the bowl aside in a warm, draft-free place (such as an unlighted oven) for 10 minutes, or until the mixture almost doubles in volume.
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3. Sift 2 cups of the flour and the remaining confectioners' sugar into a deep bowl and make a well in the center. Pour in the yeast mixture, egg yolks, rum and vanilla and, with a large spoon, gradually stir the flour into the liquid ingredients.
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4. Continue to stir until well mixed, then stir in the orange peel' and beatin the 6 tablespoons of softened butter a few tablespoonfuls at a time.
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5. The dough should be just firm enough to be gathered into a ball. If necessary, stir in up to ¼ cup more flour, adding it by the tablespoon.
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6. On a lightly floured surface, knead the dough by pushing it down with the heels of your hands, pressing it forward, and folding it back on itself.
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7. Repeat-pushing, pressing and folding-for about 10 minutes, or until the dough is smooth and elastic.Gather it into a ball, place it in a lightly buttered bowl, and dust the top with flour.
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8. Drape the bowl with a towel and set it aside in the draft-free place for about 1 hour, or until the dough doubles in volume.
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9. With a pastry brush, spread 1 tablespoon of softened butter evenly on an ll-by-16-inch jelly-roll pan. Punch the dough down with a single blow of your fist and, on a lightly floured surface, roll it out into a rectangle about 15 inches long and 10 inches wide and no more than ¼ inch thick.
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10. Brush the dough with the beaten egg white and then, with a metal spatula, spread the poppy-seed filling over the surface to within about ½ inch of the edges.
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11. Starting at one of the 15-inch-long sides, roll the dough jelly-roll fashion into a tight cylinder. Carefully transfer the roll, seam side down, to the buttered jelly-roll pan. Let it rise in the draft-free place for about 20 minutes, then brush the top and sides of the roll with the beaten egg.
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12. While the roll is rising, preheat the oven to 325°F. Bake the makowiec in the middle of the oven for about 30 minutes, or until it is a light golden brown. Transfer the roll to a wire cake rack and let it cool to room temperature before slicing and serving.
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