Hungarian Poppy Seed & Walnut Beigli 🇭🇺

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Instructions:

1. Dissolve yeast in warm milk with a pinch of sugar; let foam.
2. Mix flour, sugar, butter, eggs, and salt. Add yeast mixture and knead into a smooth dough.
3. Divide into 2–4 portions, cover, and let rest 30–45 minutes.
4. For walnut filling: heat milk and sugar, stir in walnuts, vanilla, and lemon zest; cool.
5. For poppy seed filling: heat milk, sugar, and honey; stir in poppy seeds and zest; cool.
6. Roll each dough portion into a rectangle.
7. Spread filling evenly, leaving a small border.
8. Roll tightly into logs and seal edges.
9. Place on baking tray, brush with egg yolk, chill 15 minutes, then brush with egg white.
10. Prick tops with a fork.
11. Bake at 180°C (350°F) for 30–35 minutes until golden.
12. Cool completely before slicing.