Hungarian Poppy Seed & Walnut Beigli

Instructions

1. Mix the warm milk with the yeast and a teaspoon of sugar. Let stand for 5–10 minutes.
2. Combine the flour, powdered sugar, and salt. Add the butter, egg yolks, vanilla, and yeast mixture. Knead into a smooth dough.
3. Divide the dough into 2 equal portions, cover, and refrigerate for 30 minutes.
4. For the poppy seed filling, combine all ingredients in a saucepan. Cook over low heat until thick. Cool completely.
5. For the walnut filling, combine all ingredients in another saucepan. Cook over low heat until thick. Cool completely.
6. Roll each piece of dough into a thin rectangle.
7. Spread the cooled filling evenly over the dough, leaving a small border around the edges.
8. Fold the edges inward and roll tightly into a log. Place seam-side down on a parchment-lined baking sheet.
9. Brush with the egg yolk mixed with milk. Let rest for 20 minutes.
10. Prick the rolls several times with a fork to prevent cracking.
11. Bake at 350°F (175°C) for 30–40 minutes, until golden brown.
12. Cool completely before slicing.
13. Dust with powdered sugar and serve.

Prep Time: 45 minutes
Chill Time: 30 minutes
Bake Time: 30–40 minutes
Servings: 2 rolls