Instructions
- Prepare the dough:
- In a small bowl, dissolve yeast in lukewarm milk with a pinch of sugar. Let sit 5–10 minutes until frothy.
- In a large bowl, mix flour, sugar, and salt. Add eggs, melted butter, vanilla, and the yeast mixture.
- Knead until smooth and elastic (~10 minutes by hand or 5 minutes with a stand mixer).
- Cover and let rise in a warm place for 1–1.5 hours, until doubled in size.
- Prepare the fillings:
- Walnut filling: Heat milk slightly and mix with sugar, ground walnuts, vanilla, and optional cinnamon to form a spreadable paste.
- Poppy seed filling: Heat milk slightly, mix with sugar, ground poppy seeds, and optional lemon zest.
- Assemble the rolls:
- Preheat oven to 350°F (175°C).
- Punch down the dough and divide into 2 equal portions. Roll each portion into a rectangle (~12×8 inches).
- Spread the filling evenly over the dough. Roll the dough tightly from the long side to form a log.
- Place rolls on a parchment-lined baking sheet, seam side down.
- Second rise and baking:
- Cover rolls and let rise 20–30 minutes.
- Brush with beaten egg.
- Bake 30–35 minutes, until golden brown.
- Cool slightly, then dust with powdered sugar before serving.
💡 Tips:
- You can swirl the dough and fillings together to create beautiful marbled rolls.
- Serve with tea or coffee for an authentic Hungarian treat.
- The rolls can be made a day ahead; the flavor actually improves overnight.
If you want, I can also share a quick, no-yeast shortcut version that still gives soft, flavorful walnut or poppy seed rolls in under an hour.
Do you want me to share that version too?
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