Ingredients:

250 mls milk + 2 Tablespoons of milk
10 g active yeast (not instant yeast)
75 g sugar + 1 teaspoon
500 g flour
1 teaspoon vanilla essence
1 teaspoon salt
75 g butter
3 eggs
1 cup of poppy seeds (or a couple of generous handsful – you cannot really have too many!)
400 g marzipan
2 tablespoons of apricot jam
icing sugar

Equipment:

Two smallish bread tins. 

Method:

1.  Warm the milk to the point where you can put your fingers in it and it feels about the same temperature as your blood.  That is to say, you can hardly feel the milk.  Any hotter and you will kill the yeast.
2.  Add the teaspoon of sugar and the yeast and whisk it up
3.  Place the flour in a big bowl, make a well in it and add the milk/yeast/sugar mixture.  Mix it together, cover it with a tea towel and leave it to rest for 15 minutes.  It will expand a bit and smell yeasty. 
4.  Add the rest of the sugar, the vanilla, the salt, one egg, and the butter.  Mix this all together (it will be a bit sticky), cover it with a tea towel and leave it to rise for 30 minutes.
5.  While that rises, shred the marxipan (use a grater) and mix it with the poppy seeds.
6.  Add two egg whites to the marzipan and poppy seed mixture and beat it all with an electric beater until it is all mixed together.  Save the yolks.
7.  Once you have let the dough rise for 30 minutes, scrape it out of the bowl. divide it in two and put it on a floured surface.  Using a floured rolling pin, roll each half of the dough into a rectangle that measures 20×30 centimeters.  Note:  This bread is baked in a bread tin and so you need to get a loaf that fits into your tin.  Measure your tin and make sure the short edge of your rectangle is a bit smaller – just a couple of centimeters maximum – than your bread tin.  You can use the bread tin as a guide – put it on the table and begin to roll out the dough, ensuring that it is slightly narrower than your tin.  Continue to roll the dough until you get a rectangle that is about 0.5 of a centimeter thick.  Keep reading, this is not as complicated as it sounds.  It will become clear. 
8.  Add a teaspoon of water to the egg yolks, beat them up and, using a spoon or a brush, apply the beaten egg yolk down one of the short sides of the both of the rectangles  in a strip that is about 1 centimetre wide.
9.  Spread the marzipan mixture evenly and gently over the dough, leaving about a centimeter clear around all four edges of the rectangle.
10.  Roll both of the dough rectangles up into two tightly rolled sausages, rolling toward the egg yolk side so that the egg yolk acts as a seal.  Place the sausages seam side down and then slit them along their length with a sharp knife.  Start and end your cut 1 cm away from the ends of your sausages and cut about 1/2 way through rolled thickness of the sausages.  Then pick them up (one at a time) and twist them a couple of times to explose the marzipan and the poppy seeds.
12.  Carefully place them into well buttered bread tins. 
13.  Cover them with a tea towel and let them rise for 20 minutes while you preheat the oven to 170 degrees C.
14.  After 20 minutes of rising,  glaze the loaves with the remaining egg yolk and then pop them into the oven and bake them for 30 minutes.  Check after 15 minutes and if it looks like the marzipan is getting too brown, cover the loaves with some greased aluminium foil
15.  While they are hot, brush the apricot jam over them.
15.  When they are cool, use a little seive to dust them with icing sugar.

Eat.  Yum.  Even better with butter.