Sift the flour into a bowl, make a hole in the middle.
In a bowl, mix the mayonnaise ingredients, add them in the middle of the flour and leave until it doubles in volume.
Meanwhile, peel the pumpkin and grate it, add it to a saucepan and heat with 100 g brown sugar and 1 sachet of vanilla sugar, let it cool very well.
Add the pumpkin over the mayo, beaten eggs, sugar, essence, orange peel, salt and start kneading until the dough becomes thick.
Gradually add the melted and cooled butter and knead until it results in an elastic dough that does not stick to your hands.
Cover with foil and leave to rise for 1:30 min.
Fill-heat the milk mixed with sugar, add walnuts and cocoa, mix well, let cool then add the essence to taste.
Divide the dough into 2 and grease with the filling, twist the 2 rolls, place them in a tray lined with baking paper.
Leave to rise for about 40 minutes, grease the cake with the beaten egg yolk, add poppy seeds and put in the preheated oven for about 40 minutes at 180 degrees.