Prepare the loaf pans: start by lining the pans with parchment paper, making sure it covers the sides and extends beyond the edge of the pan by 1-2 cm. This will help in easily releasing the loaves after baking and will prevent sticking.
For the dough, scald 100 g of flour in a bowl with 200 ml of boiling milk. Mix quickly and vigorously to dissipate all lumps, then let the mixture cool slightly. In another container, soften the yeast with a tablespoon of sugar and combine the two mixtures, ensuring that the scalded dough is nearly cool. Cover the resulting starter and let it rise in a warm place for 15-20 minutes, or until it doubles in volume. This scalding method of part of the flour will keep the loaf soft for a longer time.
Meanwhile, whisk the four egg yolks with the salt for a minute to intensify their color. Add the sugar, grated lemon and orange zest, vanilla sugar, rum (or cognac), oil, and 100 g of melted, but warm, butter. Mix well with a wooden spoon. Once all the ingredients are homogenized, pour the risen starter over the yolk mixture and add the remaining warm milk (400 ml). Then, add the rest of the sifted flour (900 g) and knead the dough for 15-20 minutes until it pulls away from the bowl and your hands. It is important not to add more flour than specified in the recipe, except for 1-2 tablespoons, as the dough will become elastic and will easily detach from your hands after kneading.
Continuing, add the remaining melted butter (100 g) and incorporate it into the dough by folding, not kneading. Bring the dough from the edges to the center, pressing down with the back of your palm to form the layers of the loaf. Cover the bowl with a cloth and let the dough rise for 30-60 minutes in a warm place, away from cold drafts.
Preheat the oven for baking. Meanwhile, for the filling, let the raisins soak in rum for 30 minutes. After they have softened, drain them. Then, pour boiling water over the ground poppy seeds, covering well, and let them soak for about 30 minutes, after which drain them well. In another pot, place the honey, orange zest, and raisins and heat on low until the honey melts. Add the drained poppy seeds and simmer on low for 10 minutes, stirring frequently, to obtain a dense and homogeneous filling. Let it cool, then incorporate Nutella and, if necessary, 2-3 tablespoons of milk to achieve the right consistency.
For the nut filling, beat the egg whites until stiff peaks form, gradually adding the sugar until it completely dissolves. Add the rum to help form a more stable foam, then gently fold in the ground nuts with a spatula.
Take half of the risen dough and roll out two rectangular sheets 3-4 cm thick, making sure to make them the width of the pan. Repeat with the remaining dough, using the poppy filling. Roll each sheet gently, sealing the ends well, then twist the two rolls and place them in the pans. Let rise for another 10-20 minutes. Brush with egg yolk mixed with milk and bake in the preheated oven, following the temperature instructions.
After baking, let the loaves cool on a grill, cover them with a cloth, and store them in plastic bags. Serve sliced, only after they have completely cooled, to maintain a fluffy texture.
For the dough, scald 100 g of flour in a bowl with 200 ml of boiling milk. Mix quickly and vigorously to dissipate all lumps, then let the mixture cool slightly. In another container, soften the yeast with a tablespoon of sugar and combine the two mixtures, ensuring that the scalded dough is nearly cool. Cover the resulting starter and let it rise in a warm place for 15-20 minutes, or until it doubles in volume. This scalding method of part of the flour will keep the loaf soft for a longer time.
Meanwhile, whisk the four egg yolks with the salt for a minute to intensify their color. Add the sugar, grated lemon and orange zest, vanilla sugar, rum (or cognac), oil, and 100 g of melted, but warm, butter. Mix well with a wooden spoon. Once all the ingredients are homogenized, pour the risen starter over the yolk mixture and add the remaining warm milk (400 ml). Then, add the rest of the sifted flour (900 g) and knead the dough for 15-20 minutes until it pulls away from the bowl and your hands. It is important not to add more flour than specified in the recipe, except for 1-2 tablespoons, as the dough will become elastic and will easily detach from your hands after kneading.
Continuing, add the remaining melted butter (100 g) and incorporate it into the dough by folding, not kneading. Bring the dough from the edges to the center, pressing down with the back of your palm to form the layers of the loaf. Cover the bowl with a cloth and let the dough rise for 30-60 minutes in a warm place, away from cold drafts.
Preheat the oven for baking. Meanwhile, for the filling, let the raisins soak in rum for 30 minutes. After they have softened, drain them. Then, pour boiling water over the ground poppy seeds, covering well, and let them soak for about 30 minutes, after which drain them well. In another pot, place the honey, orange zest, and raisins and heat on low until the honey melts. Add the drained poppy seeds and simmer on low for 10 minutes, stirring frequently, to obtain a dense and homogeneous filling. Let it cool, then incorporate Nutella and, if necessary, 2-3 tablespoons of milk to achieve the right consistency.
For the nut filling, beat the egg whites until stiff peaks form, gradually adding the sugar until it completely dissolves. Add the rum to help form a more stable foam, then gently fold in the ground nuts with a spatula.
Take half of the risen dough and roll out two rectangular sheets 3-4 cm thick, making sure to make them the width of the pan. Repeat with the remaining dough, using the poppy filling. Roll each sheet gently, sealing the ends well, then twist the two rolls and place them in the pans. Let rise for another 10-20 minutes. Brush with egg yolk mixed with milk and bake in the preheated oven, following the temperature instructions.
After baking, let the loaves cool on a grill, cover them with a cloth, and store them in plastic bags. Serve sliced, only after they have completely cooled, to maintain a fluffy texture.
Ingredients
For 2 large sweet breads: Dough: -100 g + 900 g flour -200 ml + 400 ml warm milk -8 egg yolks -60 g fresh yeast / 20 g dry yeast -200 g granulated sugar -zest of 1 lemon -zest of 1 orange -1 packet of vanilla sugar -50 ml oil -20 ml rum or cognac -100 g + 100 g melted and just warm butter -1 teaspoon salt Filling 1: -4 egg whites -200 g granulated sugar -15 ml rum or cognac (1 full tablespoon) -350 g ground walnuts Filling 2: -150 g ground poppy seeds -50 g raisins -2 tablespoons rum -4 tablespoons honey -zest of orange / lemon -400 g Nutella -2-3 tablespoons milk (if needed) For finishing: -1 egg yolk lightly beaten with 1 tablespoon warm milk -brown sugar