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1
Butter a large bowl; set aside.
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2
Stir the warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until the yeast dissolves.
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3
Let stand until foamy, about 5 minutes.
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4
Whisk in the orange juice, 2 eggs, remaining 2/3 cup granulated sugar, 1/2 cup butter, citrus zests, and salt.
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5
Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until the dough pulls away from the sides of the bowl and forms a ball.
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6
Turn out the dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes.
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7
Transfer to the buttered bowl; brush the dough with 1 tablespoon butter.
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8
Loosely cover with plastic wrap; let the dough rise until doubled in bulk, about 1 1/2 hours.
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9
Meanwhile, stir the cream cheese, confectioners sugar, egg yolks, and vanilla in a small bowl until smooth.
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10
Stir in the dried cranberries and poppy seeds; set aside.
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11
Butter 2 baking sheets; set aside.
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12
Punch down the dough, and divide it in half.
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13
Roll out 1 half into an 11 x 15-inch rectangle.
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14
Brush with 2 tablespoons butter, leaving a 1/2-inch border.
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15
Spread 1 1/2 cups filling evenly over the butter.
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16
Beginning at 1 long side, tightly roll the dough into a log, encasing the filling.
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17
Pinch the seam to seal.
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18
Carefully transfer the log to a prepared baking sheet.
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19
With a sharp knife, make 6 cuts, about 2 inches apart, along 1 long side of the log, cutting three-quarters of the way across.
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20
Lift the first segment, turn it cut side up, and lay it flat.
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21
Repeat with the next segment, twisting so it sits on the opposite side of the roll.
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22
Continue down the log, alternating sides.
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23
Repeat with the remaining dough, butter, and filling; place on the second baking sheet.
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24
Preheat the oven to 350F, with racks in the upper and lower thirds.
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25
Loosely cover the dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes.
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26
Brush the dough with egg wash, avoiding the filling.
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27
Bake on the upper and lower racks, switching the positions of the sheets halfway through, until cooked through and golden brown, about 30 minutes.
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28
Carefully slide the cakes onto wire racks, and let cool completely before slicing.
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29
Sometimes a dough will stick to the counter as you roll it; to remedy this, fold the dough in half, exposing the counter underneath, and sprinkle the counter generously with flour.
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30
Then repeat on the other side.
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31
Before spreading with filling, brush off excess flour from the dough with a dry pastry brush.
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32
Roll up the dough, and pinch the seam to ensure that all the creamy filling will remain sealed inside.
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33
To give this cake its unique shape, cut slits in one side of the rolled dough, leaving the other side intact.
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34
Then twist each segment on alternating sides.
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35
After the dough is shaped, let it rise again before baking.
