A beautiful coffee cake for anytime of day.
To make this poppy seed coffee cake recipe, combine 1-1/2 cups flour, sugar, salt, and yeast in large bowl and stir until blended. Place milk and butter in small saucepan. Cook over low heat until very warm (120-130° F). Add to dry ingredients gradually and beat with electric mixer until blended. Increase speed to medium and beat 2 minutes. Beat in eggs and 1 cup flour. Beat 2 minutes. Stir in enough remaining flour to make stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic, 5 to 8 minutes.
Place in greased bowl and turn to coat entire surface of dough. Cover with clean towel and set aside in warm, draft-free place to rise until doubled in bulk, about 1 hour.
Grease 10-cup kugelhopf pan or 12-cup Bundt pan and set aside.
Punch dough down. Roll out on lightly floured surface to 8 x 15-inch rectangle. Spread poppy filling over dough to within 1/2 inch of edge all the way around. Sprinkle raisins and orange peel over poppy filling. Roll up dough, jelly-roll style, starting from long side. Pinch seam and ends to seal. Place, seam side down, in prepared pan and tuck ends under. Cover with towel and set aside in warm, draft-free place to rise until doubled in bulk, about 45 minutes.
Preheat oven to 325° F.
Bake 1 hour or until top is golden brown. Remove from pan and cool completely on wire rack. Dust the poppy seed coffee cake with confectioners sugar before serving.