Hungarian Walnut and Poppy Seed Rolls (Diós és Mákos Kalács)
Here is a traditional Hungarian recipe for Walnut and Poppy Seed Rolls – Diós és Mákos Kalács 🌰🌿 Soft, lightly sweet yeast dough with rich fillings, exactly like Hungarian bakeries make it—perfect for holidays or coffee time.
🇭🇺 HUNGARIAN WALNUT & POPPY SEED ROLLS
Diós és Mákos Kalács
🧾 Ingredients
🥖 Dough
500 g all-purpose flour (4 cups)
7 g instant yeast (2¼ tsp)
80 g sugar (⅓ cup)
1 tsp salt
2 egg yolks
200 ml warm milk (¾ cup + 2 tbsp)
100 g butter, melted (½ cup)
1 tsp vanilla extract
Zest of 1 lemon
🌰 Walnut Filling (Diós)
200 g ground walnuts (2 cups)
100 g sugar (½ cup)
120 ml hot milk (½ cup)
1 tsp vanilla extract
Zest of ½ lemon
Optional: 1 tsp rum or cinnamon
🌿 Poppy Seed Filling (Mákos)
200 g ground poppy seeds (1¾ cups)
100 g sugar (½ cup)
120 ml hot milk (½ cup)
1 tsp vanilla extract
Zest of ½ lemon
Optional: 1 tbsp honey
🥚 For brushing
1 egg yolk + 1 tbsp milk
👩🍳 Instructions
1️⃣ Prepare the dough
Mix warm milk with yeast and 1 tsp sugar. Let foam 5 minutes.
In a bowl combine flour, sugar, salt, lemon zest.
Add egg yolks, melted butter, vanilla, and yeast mixture.
Knead until soft and smooth (8–10 minutes).
Cover and let rise until doubled (about 1–1½ hours).
2️⃣ Make the fillings
For each filling, mix ground nuts or poppy seeds with sugar.
Add hot milk gradually until spreadable.
Stir in vanilla and lemon zest.
👉 The filling should be thick, not runny.
3️⃣ Shape the rolls
Divide dough into 2 equal portions.
Roll each into a rectangle (~30×40 cm / 12×16 in).
Spread walnut filling on one, poppy seed on the other.
Roll tightly from the long side.
Place seam-side down on a lined baking tray.
4️⃣ Glaze (traditional method)
Brush with egg yolk mixture.
Let dry 15 minutes.
Brush again for a shiny finish.
5️⃣ Bake
Bake at 180°C / 350°F for 30–35 minutes until deep golden.
