Hungarian Walnut and Poppy Seed Rolls (Diós és Mákos Kalács)🇭🇺.

Instructions:

1. Prepare the dough:
   • Dissolve yeast in warm milk with 1 tsp sugar, let it foam (10 minutes).
   • Mix flour, sugar, salt, lemon zest. Add yeast mixture, egg yolks, and melted butter. Knead until smooth and elastic.
   • Cover and let rise for 1–1.5 hours, until doubled in size.
2. Make the fillings:
   • Heat milk with sugar, pour over walnuts or poppy seeds, stir in zest and vanilla. Let cool completely before spreading.
3. Shape the rolls:
   • Divide dough into 2 equal parts. Roll each into a rectangle (~30×40 cm).
   • Spread one with walnut filling, the other with poppy seed filling, leaving a 1-inch border.
   • Roll up tightly (like a jelly roll), tuck in the ends, and place seam side down on parchment-lined baking sheets.
4. Brush and rise again:
   • Brush each roll with egg yolk, let dry for 15 minutes. Brush with egg white, let rest another 15 minutes (this gives a shiny, crack-free crust).
5. Bake:
   • Bake at 350°F (175°C) for 35–40 minutes until golden brown. Cool completely before slicing.

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✨ Tips & Serving Ideas:

• Slice into 1-inch thick pieces for a beautiful swirl effect.
• Traditionally enjoyed during Christmas, Easter, or weddings.
• Pairs wonderfully with coffee or a glass of sweet wine.

Would you like me to also share the step-by-step shaping method with folding techniques Hungarians use to keep the filling from leaking out? 🇭🇺