Dissolve yeast in warm milk with a teaspoon of sugar. Let sit until foamy (10 minutes).
In a large bowl, mix flour, sugar, and salt. Add softened butter, egg yolks, vanilla, and yeast mixture.
Knead until a soft, elastic dough forms. Cover and let rise for 1–1.5 hours, until doubled.
Make the Filling:
In a saucepan, heat milk and sugar until dissolved. Stir in ground walnuts, cinnamon, lemon zest, and vanilla. Mix until thickened. Let cool.
Roll and Fill:
Divide dough into 2 parts. Roll each into a rectangle (about ¼ inch thick).
Spread walnut filling evenly, leaving a small border.
Roll tightly from the long side into a log, sealing edges.
Bake:
Place rolls on a parchment-lined baking sheet. Brush with beaten egg yolk.
Let rest for 20 minutes.
Bake at 350°F (175°C) for 30–40 minutes, until golden brown.
Cool & Slice:
Allow to cool fully before slicing into thick rounds.
✨ The result is a buttery, tender pastry with a rich nutty swirl inside. In Hungary, families often make several rolls at once with both walnut (diós) and poppy seed (mákos) fillings.
Would you like me to also share the poppy seed version (Mákos Kalács) so you have both traditional fillings side by side?
