Instructions
- Prepare the dough
- In a large bowl, combine flour, powdered sugar, salt, and diced butter. Rub until crumbly.
- Dissolve yeast in warm milk with a pinch of sugar. Let sit 10 minutes until foamy.
- Add yeast mixture and egg yolks to the flour mixture. Knead into a smooth dough.
- Cover and let rest for 30 minutes.
- Make the filling
- For walnut filling: Heat milk and sugar, pour over walnuts, add lemon zest and vanilla sugar. Mix well.
- For poppy seed filling: Do the same but with poppy seeds.
- Let fillings cool completely before using.
- Roll out & fill
- Divide dough into 2 portions. Roll each into a rectangle (about 30×25 cm).
- Spread one with walnut filling, the other with poppy seed filling (leave small edges free).
- Roll up tightly like a roulade. Pinch edges to seal.
- Brush & bake
- Place rolls seam-side down on a baking tray lined with parchment paper.
- Brush with beaten egg yolk. Let rest 20 minutes.
- Bake at 180°C (350°F) for 35–40 minutes, until golden brown.
- Cool & slice
- Let them cool before slicing. Traditionally, they are made for Christmas and sliced into spiraled pieces.
👉 Would you like me to give you a Christmas-style version with both fillings in one roll (half walnut, half poppy seed), like Hungarians often do for the holidays?