POPPY SEED BEIGLI

Pastry

1 package traditional dry yeast (8 g)
1 tsp granulated sugar
1/4 cup luke warm milk
4 cups flour
1/3 cup icing sugar
1/4 tsp salt
6 oz. unsalted butter (1.5 sticks)
3 eggs, separated
1/4 to 1/2 cup milk

Walnut Filling

350g walnut pieces (3 cups)
1 cup sugar
1/2 to 5/8 cup water
grated rind of 1/2 lemon

Poppy Seed Filling

300g poppy seeds (2 cups)
3/4 cup milk
1 cup sugar
2 Tbsp apricot jam
1 teaspoon honey
grated rind of 1/2 lemon

Method

Dissolve the yeast and granulated sugar in 1/4 cup luke warm milk (10 mins)

Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter.

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 place in a warm, draft-free place to rise until doubled in size (2-3 hours).

Grind the walnuts and poppy seeds separately. It is important to grind them as finely as possible.

Mix the ingredients for the two fillings separately in medium saucepans and let them simmer over low heat for 15 minutes, stirring frequently.

Remove from the stove and allow to cool.

Divide the dough into two halves and roll them 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 each edge.

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, and bake at 350°F/180°C for 40-45 minutes or until golden brown.