Walnut and poppy seed baigli

Ingredients

For the dough

• 500 g flour
• 200 g margarine or butter with 82% fat
• 150 ml lukewarm milk
• 70 g icing sugar
• 10 g yeast
• 2 egg yolks
• 1 organic lemon (zest grated)
• a pinch of salt
• 1 packet of vanilla
• 1 egg white

For the walnut filling

• 100 ml milk
• 250 g ground walnuts
• 70 g sugar
• 70 g raisins

For the poppy seed filling

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

For brushing

• 1 egg yolk

Preparation

1. In a bowl we put the flour and the margarine cut into cubes, then rub them with our hands until we get a sandy dough. 2. We dissolve the yeast in 50 ml of the lukewarm milk and pour it over the flour. 3. We add the egg yolks, the icing sugar, the lemon zest, the packet of vanilla and a pinch of salt. 4. We start kneading and gradually add the rest of the milk, that is 100 ml. 5. When the dough is compact, we take it out onto the work surface dusted with flour and knead for 3-4 minutes. 6. Cover the dough with cling film and put it in the fridge for 30-40 minutes. 7. Meanwhile we prepare the fillings. In a saucepan we put 100 ml milk, the sugar and the raisins and heat, stirring, until the sugar melts and the milk starts to boil. Pour the hot milk over the ground walnuts and mix well. 8. For the poppy seed filling we do the same: boil 100 ml milk with 70 g sugar, pour it over the ground poppy seeds, add the vanilla extract and mix well. 9. Take the dough out of the fridge and divide it in two. We leave one half on the counter, and cover the other with cling film and put it back in the fridge. 10. We shape the remaining dough a little and start rolling it out, without adding flour to the counter if possible, into a sheet as thin as possible. Spread the walnut filling evenly over the dough, fold the edges over the filling, then roll carefully, as tightly as possible. 11. When we get close to the end, brush the edge with a little beaten egg white so it sticks to the dough, and roll to the end. 12. Place the roll in the tin, cover it with cling film and put it in the fridge. Take out the other half of the dough and do the same with the poppy seed filling. 13. When both are ready, brush the rolls with the beaten egg yolk and bake them in the oven preheated to 180 degrees C, for 30-40 minutes, until golden. 14. Let the rolls cool, then wrap them in cling film.