Walnut Sweet Bread Roll

In a small bowl, combine half of the lukewarm milk (100 ml) with half of the sugar (25 g) and the fresh yeast. Let it sit for 5-10 minutes until the yeast is activated and foamy.

Sift the flour into a large bowl, then add the salt, remaining sugar, lemon zest, egg yolks, activated yeast mixture, and the rest of the lukewarm milk. Begin kneading, gradually incorporating the melted butter. Knead the dough by hand or with a stand mixer for at least 10-15 minutes until it is smooth, elastic, and shiny. Cover the bowl with a clean kitchen towel and let it proof in a warm place for 60-90 minutes, or until it has doubled in size.

While the dough is proofing, prepare the filling. In a saucepan, bring the hot milk to a boil with the sugar and vanilla sugar. Remove from heat, then stir in the ground walnuts, grated lemon zest, and optional rum. Mix well and let it cool completely.

Turn the risen dough out onto a lightly floured surface and divide it into two equal portions. Roll out each portion into a rectangle (approx. 30x40 cm or 12x16 inches). Spread the cooled walnut filling evenly over each rectangle, then tightly roll them up from the longer side. Place the two rolls onto a baking sheet lined with parchment paper, cover again, and let them proof for another 30 minutes.

Preheat your oven to 180°C (350°F). Brush the risen sweet bread rolls with the egg yolk mixed with milk. Bake in the preheated oven for 30-40 minutes, or until golden brown and cooked through. If the top browns too quickly, cover it loosely with aluminum foil. Remove from the oven and let it cool on a wire rack before slicing.