Hungarian baigli with walnuts and poppy seeds

Ingredients

• 500 g flour
• 160 ml warm milk
• 10 g fresh yeast
• 200 g softened butter
• 70 g powdered sugar
• 2 egg yolks
• 1/2 teaspoon salt
• Zest of 1 lemon
• 2 teaspoons vanilla extract

For the poppy seed filling

• 100 ml milk
• 70 g sugar
• 70 g raisins
• 250 g ground poppy seeds
• 1 teaspoon vanilla extract

For the walnut filling

• 100 ml milk
• 70 g sugar
• 70 g raisins
• 250 g ground walnuts
• 1 teaspoon vanilla extract

For brushing

• 1 egg yolk
• 1 egg white

Preparation

1. Put the flour in a large bowl. Dissolve the yeast in a little of the warm milk, then rub the softened butter into the flour by hand until the mixture looks sandy. 2. Add the dissolved yeast, egg yolks, powdered sugar, salt sprinkled away from the yeast, lemon zest and vanilla extract. Gradually pour in the rest of the milk, knead briefly in the bowl, then knead for 3 minutes on a lightly floured work surface. Cover the dough and refrigerate for 30 minutes. 3. For the poppy seed filling, put the milk, sugar and raisins in a small saucepan. Stir over the heat for 5 minutes, until the sugar dissolves. Take the pan off the heat and stir in the ground poppy seeds and vanilla extract until you have a thick paste. 4. Make the walnut filling the same way: heat the milk with the sugar and raisins for 5 minutes, stirring until the sugar dissolves. Take the pan off the heat and stir in the ground walnuts and vanilla extract until the paste thickens. 5. Take the dough out of the fridge and cut it in two. Put one half back in the fridge and roll the other half into a thin sheet, using as little flour on the work surface as possible. Spread the poppy seed filling over the dough, fold the edges over the filling and roll it up carefully. Brush the edge with egg white to seal it, then shape the roll with your hands. 6. Roll out and fill the other half with the walnut mixture, then roll it up in the same way. Place both rolls on a large baking tray lined with baking paper. Brush them first with egg yolk, then with egg white, and prick them a few times. 7. Bake in an oven preheated to 180°C for about 40 minutes, until the rolls are browned. Let them cool to room temperature, about 60 minutes, before slicing.