Hungarian Poppy Seed and Walnut Beigli (Mákos És Diós Bejgli)

Instructions

1. Dissolve yeast in warm milk with a little sugar; let stand 10 minutes.
2. Mix flour, sugar, and salt. Add butter, egg yolks, and yeast mixture to form a soft dough.
3. Knead until smooth, cover, and let rest 1 hour.
4. Cook walnut filling ingredients together until thick; cool.
5. Cook poppy seed filling ingredients until thick; cool.
6. Divide dough into portions and roll into rectangles.
7. Spread walnut or poppy seed filling evenly and roll into logs.
8. Place on a baking sheet, brush with beaten egg, and prick with a fork.
9. Bake at 350°F / 175°C for 35–40 minutes until golden.