Heat 1⅓ cups milk in the microwave until it is luke-warm. Pour milk in a large mixing bowl (preferably the bowl from a mixer). Add 1 Tbsp yeast, 2 Tbsp sugar and 1 cup flour. Mix until flour is well blended.
Let stand in a warm oven (100 degrees) for ½ hour or put it on the counter for 1 hour at room temperature. Dough should rise about 1.5 times in volume. Stir dough lightly.
Melt 1 stick (8 Tbsp) butter (until it is just melted - it should not be hot). Add butter to the batter. Add 2 whole eggs. Add the rest of your ¾ cup of sugar, ½ tsp vanilla and 1 cups flour. Whisk together.
Using the dough hook (on speed 2), add the rest of the flour ½ cup at a time (add an additional 2 cups). After all the flour is in, let it continue mixing 15 minutes. Dough is ready when it is no longer sticking to the sides of the bowl.
Finished dough will be soft. It will feel sticky to the touch but should not stick to your fingers. Place dough in a very large mixing bowl, cover with plastic wrap and set in a warm place (in a 100 degree F oven or in the sun) Let sit 2-1/2 hours to rise (until about 3-4 times in volume). Carefully peel off plastic wrap when it is done.
Fill pot with 1 cup poppy seeds and add enough water for impurities to float to the top, drain off the water and repeat.
Add 3 cups water to the pot. Over medium heat, bring to a simmer (do not boil). Turn off. Cover with lid and let it sit for 30 minutes. Return to a simmer (do not boil). Turn off. Cover and let it sit for another 30 minutes.
Drain poppy seeds by keeping lid on and put cheese cloth on lid to catch stray poppy seeds. Push the poppy seeds through a food grinder using the fine grinding plate. You can also use a coffee grinder and do it in smaller batches. With the meat grinder, you need to push firmly. The seeds will not grind well unless they are under pressure.
Mix 8 ounces of sweetened condensed milk into ground poppy seeds.
Line an extra large cookie sheet with wax paper.
Put dough onto a clean, dry, non-stick surface (a sheet of parchment paper works well). Divide into 4 equal pieces.
Roll out the dough into an 11“ x 8” oval-ish shape; similar to a thin crust pizza dough. It should not stick to your rolling pin. Spread ½ cup poppy seed mixture over the dough and sprinkle about 30-40 raisins over the poppy mixture.
Roll the Roulette (not too tight!). Place Rouletti side-by-side on the lined baking sheet. Brush the top with egg wash (1 egg white, ½ tsp sour cream, ½ tsp sugar - whisked together). Let them rise on the counter for 1 hour (or in a 100˚F oven for 30 minutes).
Preheat Oven to 360°F and bake 28-30 minutes until the tops are deep golden. Makes 4 rolls.