Hungarian Bejgli (Poppy Seed and Walnut Roll)

Ingredients for the dough:

• 500 g all-purpose flour
• 250 g butter
• 50 g powdered sugar
• 20 g fresh yeast (or 7 g dry yeast)
• 100 ml milk
• 2 egg yolks
• 1 pinch of salt

Poppy seed filling:

• 250 g ground poppy seeds
• 100 g sugar
• 100 ml milk
• 1 tbsp honey
• 1 tsp lemon zest

Walnut filling:

• 250 g ground walnuts
• 100 g sugar
• 100 ml milk
• 1 tbsp honey
• 1 tsp vanilla extract

For brushing:

• 1 egg yolk
• 1 egg

Instructions:

1. Dissolve the yeast in lukewarm milk.
2. Mix flour, powdered sugar, and salt in a bowl.
3. Add butter, egg yolks, and the yeast mixture. Knead into a smooth dough.
4. Divide the dough into 4 equal pieces and let rest for 30 minutes.
5. For the fillings, heat milk with sugar and honey, then mix with either poppy seeds or walnuts. Let cool.
6. Roll each dough piece into a rectangle.
7. Spread the filling evenly over the dough and roll tightly.
8. Place the rolls on a baking tray lined with baking paper.
9. Brush first with egg yolk and let dry for 15 minutes, then brush with beaten egg and let dry again.
10. Prick the rolls with a fork several times.
11. Bake at 180°C (356°F) for 35–40 minutes until golden brown.
12. Allow to cool completely before slicing and serving.