Place the flour in a bowl and make a well in the centre. Crumble in the fresh yeast and pour in the milk. Let the yeast rise 15 minutes.
Gradually stir in the flour from the edges of the well. Add salt, butter and sugar and work into a smooth dough. Cover with a tea towel and let rise 1 hour.
On a floured surface, roll the dough out to a rectangle about 1/2 cm thick.
Soak the poppyseeds in the hot milk 10 minutes. Add the remaining filling ingredients and mix well. Spread over the dough. Roll the dough up lengthwise, sealing well with your fingertips. Place on a greased baking tray and let rise 20 minutes. Meanwhile, preheat oven to 180 degrees C.
Bake 40 minutes. Let cool on a rack and dust with icing sugar.