Hungarian Beigli

👩‍🍳 Instructions:

1. Dissolve yeast in lukewarm milk with a little sugar and let it activate.
2. In a bowl, mix flour, sugar, and salt. Add butter, egg yolks, and yeast mixture. Knead into a smooth dough.
3. Divide dough into 2–4 parts, cover, and let rest for about 1 hour.
4. Prepare fillings:
   • For walnut: heat milk with sugar, mix with walnuts, vanilla, zest, and rum.
   • For poppy seed: heat milk with sugar and honey, mix with poppy seeds and zest. Let cool.
5. Roll each dough portion into a rectangle. Spread filling evenly.
6. Roll tightly into logs and seal the edges.
7. Place on a baking tray lined with parchment paper.
8. Brush first with egg yolk and let dry slightly, then brush with egg white (this gives the classic cracked top).
9. Prick with a fork to prevent bursting.
10. Bake at 180°C (350°F) for 30–40 minutes until golden brown.
11. Let cool completely before slicing.