Hungarian Bejgli (Poppy Seed and Walnut Roll)

Ingredients

Dough:

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

Poppy Seed Filling:

• 250 g ground poppy seeds
• 100 g sugar
• 100 ml milk
• 1 tsp vanilla extract
• 50 g raisins (optional)

Walnut Filling:

• 250 g ground walnuts
• 100 g sugar
• 100 ml milk
• 1 tsp cinnamon
• 50 g raisins (optional)

For Brushing:

• 1 egg

Instructions

1. Dissolve the yeast in warm milk with a little sugar and let it stand for 10 minutes.
2. Mix the flour, sugar, and salt. Add butter, egg yolks, and the yeast mixture. Knead into a smooth dough.
3. Divide the dough into two equal parts and let rest for 30 minutes.
4. For the fillings, heat the milk with sugar, then mix with the ground poppy seeds or walnuts and add the remaining ingredients. Let cool.
5. Roll out each dough piece into a rectangle.
6. Spread the poppy seed filling on one dough and the walnut filling on the other.
7. Roll them tightly and place on a baking tray lined with baking paper.
8. Brush with beaten egg and let rest for 20 minutes.
9. Bake at 180°C (356°F) for 35–40 minutes until golden brown.
10. Cool completely and dust with powdered sugar before serving.