Bejgli (Poppy Seed and Walnut Roll)

Crumble the flour with the cold butter, then add the powdered sugar, salt, and grated lemon zest. Dissolve the yeast in lukewarm milk with a pinch of sugar, then add it to the flour mixture along with the egg yolks. Knead into a smooth, elastic dough, then divide into two equal parts. Cover and chill in the refrigerator for at least 30 minutes.

For the poppy seed filling, bring the milk to a boil with sugar and lemon zest, then stir in the ground poppy seeds and raisins. Cook for a few minutes until thickened, then remove from heat and stir in the honey. Let it cool completely. Repeat the same process for the walnut filling, using ground walnuts instead of poppy seeds.

Take the dough portions from the refrigerator. On a floured surface, roll out each dough piece into a rectangle approximately 30x35 cm (12x14 inches). Spread the cooled fillings evenly over them, leaving a small border around the edges. Roll up the doughs tightly along their longer sides. Place them on a baking sheet lined with parchment paper and prick them several times with a fork. Brush the rolls with beaten egg yolk and let them dry at room temperature for 30-60 minutes until the yolk is completely dry.

Once the egg yolk has dried, brush the rolls again with beaten egg white. Let them dry again for 30-60 minutes until the egg white is completely dry and cracked. Preheat your oven to 170°C (160°C for convection oven). Bake the Bejgli for 30-40 minutes, or until golden brown. Let them cool completely before slicing.