Prepare yeast starter by mixing all of the ingredients. Mix until yeast has dissolved. Set aside for 15 minutes.

Prepare dough: in the bowl of a stand mixer place flour, yeast starter, butter, egg and egg yolks, vanilla extract, and salt and knead for 10–12 minutes. Cover and set aside in a warm spot for about 1 hour.

In the meantime, prepare the filling: place poppyseeds in a medium saucepan, add enough water to cover and boil for 10 minutes. Drain and grind in a meat grinder, twice.

While grinding poppyseeds, you can also grind the vanilla wafers (alternatively, place in a food processor and pulse until pulverized).

In a pan, melt butter, add poppyseeds, pulverized vanilla wafers, walnuts, raisins, and orange peel and mix to combine. Remove from heat and set aside.

Whisk eggs with sugar until fluffy and, once the poppyseed mixture has cooled off a bit, combine with egg/sugar mixture. Also add almond flavoring, if you have.

When the dough is done resting, transfer onto a floured surface and roll out into
a rectangle about 1⁄4-inch / 1-centimeter thickness. Cut into 12 long triangles (see photos), place about 2 tablespoons of filling onto each triangle and roll into croissants as shown in the photos. Place onto a parchment-paper-lined baking sheet, cover with a towel and set aside for 30 minutes.

When ready to bake, preheat oven to 350°F / 180°C.

Whisk egg with water and brush onto each croissant. Bake for 20–25 minutes, until
golden brown.

In the meantime, prepare glaze by combining powdered sugar with lemon juice. Once croissants are ready, glaze each one with a generous amount of glaze and a sprinkle of crushed peanuts.