Walnut and Poppy Seed Rolls – (Bejgli)

Walnut and Poppy Seed Rolls  -  (Bejgli)

Ingredients (for 2 rolls or about 50 slices each)
for the dough:
1 oz yeast, 1 1/2 oz milk, 3 teaspoons sugar, 1 lb flour, 1 lb pastry flour, 1 lb margarine, 1 lb confectioner’s sugar, 6 egg yolks, 2 oz rum, 2 tablespoons sour cream, rind of 1 lemon, 1 level teaspoon salt
to roll:
about 5 oz flour
for the walnut filling:
14 oz ground walnut, 7 oz confectioner’s sugar, 4 oz raisins, rind of 1-2 lemons, 1/2 teaspoon vanilla extract, 3 oz rum
for the poppy seed filling:
14 oz ground poppy seed, 7 oz confectioner’s sugar, 4 oz raisins, 1/2 teaspoon vanilla extract, 3-5 oz boiled, cooled milk
to bake:
1 oz butter
to brush the dough:
4 egg yolks

For the dough, crumble the yeast into the warm milk, add the sugar. Let it rise for 10 minutes. Crumble the two types of flour with the margarine, add the confectioner’s sugar. Knead in the yeast, egg yolks, rum, sour cream, lemon rind and salt. Let it rest overnight in a refrigerator. Mix the ingredients for the fillings, cover and refrigerate with the dough. Next day, divide the dough into four equal portions, roll each into a 1/4” thick plate the same length as the baking sheet. Spread two with the poppy seed, two with the walnut filling, roll them into an even cylinder and place them on the buttered baking sheet. The four rolls should fit nicely onto a large baking sheet. Brush the top with two beaten egg yolks, let them rest for half an hour or more. Brush them again with the other two egg yolks, pierce the top with a fork. Bake in a pre-heated oven over medium heat (355 °F, 330 °F in air-convector ovens) for 1 hour. If the top is baking too fast, cover with a sheet of aluminum foil.

Preparation time: 2 hour + resting
2 slices: 1576 kJ/377 kcal