Warm the milk lukewarm. Dissolve yeast in it. Add 4 tablespoons of flour and mix to a thick mash. Add 1 pinch of sugar and let it rise covered for about 30 minutes. In the meantime, mix the rest of the flour, sugar and salt in a mixing bowl and make a depression in it. Add eggs and butter in small pieces to the bowl.
Add yeast paste and knead to a smooth dough. Cover and leave to rise in a warm place for about 1 hour. Meanwhile, chop the mango, figs and almond kernels for the filling. Mix with poppy seed mixture and egg yolk. Knead the dough again. Roll out on a floured work surface (30 x 30 cm). Spread the poppy seed mixture on top and roll up. Place in a greased box form (30 cm long) and cut the surface in a zigzag pattern. Cover and leave to rise for about 1 hour. Spread the surface with cream and sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.
Roll out on a floured work surface (30 x 30 cm). Spread the poppy seed mixture on top and roll up. Place in a greased box form (30 cm long) and cut the surface in a zigzag pattern. Cover and leave to rise for about 1 hour. Spread the surface with cream and sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let it cool down a little bit and turn out of the tin. Serve dusted with icing sugar