Boil the poppy in milk with honey and butter. Add half of the almonds, nuts, raisins and orange peel and simmer until it boils. Cool it down. Cut the challah into slices. Arrange the challah and poppy mass in layers. Sprinkle the top of the poppy bun with remaining almonds, nuts, raisins and orange peel.
The dessert has been prepared by the 'Orange Club' Restaurant from Mysłowice during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec. The Team took the 2nd place in professional category.