Hungarian Walnut and Poppy Seed Christmas Rolls

What you need

• 250 g (2 cups) all-purpose flour
• 100 g (7 tbsp) cold unsalted butter, cubed
• 8 g fresh yeast, or 3 g instant yeast
• 70 ml (1/3 cup) lukewarm milk, for the dough
• 1 tsp sugar
• 25 g (3 tbsp) powdered sugar, for the dough
• 2 eggs, 1 for the dough, 1 for the glaze
• 1/2 tsp vanilla extract
• 1 tsp lemon zest
• 1/4 tsp orange zest
• 1 pinch salt
• 100 g (1 cup) ground walnuts
• 125 g (1 cup) ground poppy seeds
• 120 ml (1/2 cup) whole milk, for the fillings, divided
• 100 g (3/4 cup) powdered sugar, for the fillings, divided
• 2 tbsp raisins, divided
• 1 tbsp apricot jam
• 1 pinch ground cinnamon

Method

Restated from the original video

1. 1

   Stir the yeast and the 1 tsp sugar into the lukewarm milk. Leave until foamy, 5 min.

2. 2

   Rub the cold butter into the flour with your fingertips until crumbly.

3. 3

   Add 1 egg, the dough powdered sugar, salt, vanilla, 1/2 tsp lemon zest and the yeast milk. Stir, then knead until the dough is smooth.

4. 4

   Divide the dough in half, shape into balls, cover and rest 30 min.

5. 5

   For the walnut filling, bring half the whole milk and half the filling powdered sugar to a boil in a small pan.

6. 6

   Off the heat, stir in the walnuts, 1 tbsp raisins, the apricot jam, 1/4 tsp lemon zest, the orange zest and the cinnamon. Let it cool fully.

7. 7

   Make the poppy seed filling the same way with the rest of the milk and powdered sugar.

8. 8

   Off the heat, stir in the poppy seeds, the other 1 tbsp raisins and 1/4 tsp lemon zest. Let it cool fully.

9. 9

   Line a baking tray with parchment paper.

10. 10

    Roll each ball on a floured surface into a rectangle about 30 x 35 cm (12 x 14 in).

11. 11

    Spread one rectangle with the walnut filling and the other with the poppy seed filling, leaving a 1.5 cm (1/2 in) border.

12. 12

    Roll each up from the long side, keeping it snug, and set the rolls seam side down on the tray.

13. 13

    Separate the glaze egg. Brush the rolls with the lightly beaten yolk and chill 30 min.

14. 14

    Brush with the lightly beaten white and chill 30 min more, until the surface is dry to the touch.

15. 15

    Heat the oven to 180 °C (350 °F).

16. 16

    Prick the rolls all over with a skewer so steam can escape. Bake until deep golden with a marbled, crackled top, 30-35 min.

17. 17

    Cool completely before slicing. Store whole in a cool place for up to 4 days.

Imported from hillstreetgrocer.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.