In a mixing bowl, beat the eggs with the sugar on high speed until the mixture becomes fluffy.

Add the softened butter and mix until creamy.

Add the oil, warm milk, and salt to the mixture. Sprinkle the yeast over the top and cover the bowl with a cloth. Let it rest for 15 minutes to activate the yeast.

After 15 minutes, start slowly mixing in the flour, one cup at a time. The dough will become thick and sticky.

Use a dough hook to knead the dough until it forms a cohesive, sticky ball. Knead by hand on a well-floured surface for about 1 minute. If the dough is too cold, microwave it for a few seconds.

Grease a large bowl with a bit of oil and place the dough inside. Cover it and let it rise for 1 hour, or until it doubles in size.

Preheat the oven to 180°C (350°F). Once the dough has risen, roll it out into a large rectangle. Spread butter on the dough, then layer half with raspberry jam and sprinkle the other half with poppy seeds.

Sprinkle cinnamon and sugar (preferably brown sugar, though regular works too) on top.

Fold the dough over itself from the sides to the center, so that the middle overlaps slightly. Slice the dough into strips (about 5 cm wide).

Take each strip, twist it, and place it on a baking tray lined with parchment paper. Fold the ends of each knot under to secure it. Sprinkle with extra poppy seeds.

Allow the knots to rise for another 30 minutes before baking.

Bake the knots at 180°C (350°F) for about 15 minutes, or until they turn golden.

While baking, make the glaze by boiling the sugar and water together for a few minutes until the sugar is dissolved.

After removing the knots from the oven, immediately brush them with the sugar glaze.

Let the knots cool slightly before serving. These should be soft and sticky, with the perfect balance of sweetness and poppy flavor.