HUNGARIAN POPPY SEED ROLL

HUNGARIAN POPPY SEED ROLL image

Categories Bread

Number Of Ingredients 12

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Ingredients:
2 1/4 tsps of traditional active dry yeast (1 package)
1/4-1/2 cup milk
1 tsp granulated sugar
1/4 cup lukewarm milk
4 cups all purpose flour
1/3 cup + 1 tbsp icing sugar
1/4 tsp salt
1 1/2 sticks of unsalted butter
3 egg yolks
Walnut puree filling: 1 2/3 cup of ground walnut; 1/2 cup sugar; 2-3 tsp of grated lemon rind; 1/4 cup water
Poppy Seeds filling: 2/3 cups poppy seeds, grind well; 5 tbsp sugar; 1/2 tbsp honey; 1/4 tsp + 1/2 tsp grated lemon rind; 1/2 tbsp +1/4 tbsp+1/4 tbsp apricot jam

Steps:

Dissolve the yeast and granulated sugar in 1/4 cup of lukewarm milk. Set aside for 10 minutes until the liquid forms a foamy mixture. Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours). Grind the walnuts and poppy seeds separately. Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool. Divide the dough into two halves and roll each half on a floured surface into 12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on all edges. Turn up the sides to prevent leaking and roll the beigli lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork.