🥣 Walnut Filling (Diós):
- 200 g (2 cups) finely ground walnuts
- 100 g (1/2 cup) sugar
- 100 ml (scant 1/2 cup) milk
- Zest of 1 lemon
- Optional: 1 tsp cinnamon, 50 g raisins
🥣 Poppy Seed Filling (Mákos):
- 200 g (1 1/2 cups) finely ground poppy seeds
- 100 g (1/2 cup) sugar
- 100 ml (scant 1/2 cup) milk
- Zest of 1 lemon or orange
- Optional: 1 tbsp honey, 50 g raisins
🥚 For Brushing:
- 1 egg yolk (for first coat)
- 1 egg white or whole egg (for second coat)
👩🍳 Instructions:
1. Make the Dough:
- In a bowl, mix flour, powdered sugar, lemon zest, and salt.
- Add cold diced butter. Rub with fingers or use a pastry cutter until crumbly.
- In a separate bowl, mix yeast into the lukewarm milk. Let sit 5 minutes.
- Add egg, egg yolk, and optional sour cream to the yeast mixture.
- Combine wet and dry ingredients. Knead just until smooth (don’t overwork).
- Divide into 4 equal parts, shape into discs, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
2. Prepare the Fillings:
Walnut Filling:
- Heat milk and sugar in a saucepan until sugar dissolves.
- Stir in ground walnuts, lemon zest, cinnamon, and raisins if using.
- Cool completely before spreading.
Poppy Seed Filling:
- Heat milk and sugar in a saucepan.
- Add ground poppy seeds, lemon or orange zest, honey, and raisins if using.
- Stir well and cool completely.
3. Assemble the Rolls:
- Take dough out of fridge, rest 10 minutes.
- Roll each portion into a rectangle (approx. 25×30 cm or 10×12 inches).
- Spread filling evenly, leaving 1-inch (2.5 cm) border.
- Roll tightly like a jelly roll, seam-side down.
- Pinch ends to seal. Prick tops with a fork or toothpick in several places (this helps steam escape and prevents bursting).
4. Egg Wash & Rest:
- Brush rolls with egg yolk. Let rest uncovered for 30–40 minutes.
- Then brush with egg white or whole egg. Let rest again for 30–40 minutes.
- This double brushing creates the classic marbled, shiny top.
5. Bake:
- Preheat oven to 180°C / 350°F.
- Bake for 30–35 minutes or until golden brown and firm.
- Cool completely before slicing.
🥄 Serving:
Slice into 1-inch thick pieces. Store in an airtight container at room temperature for several days, or wrap and freeze for longer storage.
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