Grease a large baking tray with the teaspoon of butter. Crumble yeast into a small bowl and mash in the the 1/4 teaspoon sugar. Add the water and 30ml of milk. Cream together to form a smooth paste. Set in a warm place for 15-20 minutes, until frothy.
Melt 60g butter in 30ml milk in medium saucepan. Remove from heat and allow to cool to lukewarm. In a bowl mix flour, 1/2 cup sugar and salt. Make a well in the centre, add the butter mixture, the yeast mixture, egg yolks and lemon rind then mix until dough pulls away from the sides of the bowl.
Turn dough out onto a floured surface and kneed for about 5 minutes. Put dough into a lightly greased bowl then cover with a damp cloth. Leave in a warm place for 1-1 1/2 hours to double in size.
Cream butter and honey. Add the cream. Stir in poppy seeds, orange rind and almonds. In a separate bowl, beat egg white until stiff peaks form. Fold into the poppy mixture.
Turn out risen dough onto a floured surface and kneed for about 4 minutes. Roll out into a rectangle about 20x35cm and 1cm thick. Spoon poppy mixture onto dough and spread out evenly, leaving 2cm borders all around. Carefully roll up the dough, Swiss roll style. Gently press the end down to prevent the roll form opening, place on a baking sheet, seam side down. Cover with a tea towel then return to a warm place until doubled, about 35 minutes.
Preheat oven to 180 degrees C. Brush roll with beaten egg yolk. Place baking sheet in the centre of oven then bake until roll is deep golden brown, about 40 minutes. Cool on a wire rack before serving.