Traditional rolls made with sweet yeast dough and walnut or poppy seeds filling are very popular holiday specialty.

They are often made side by side because the production is very similar, only the ingredients of the filling are different.

And there are always two kind of people in one family: those who only like Poppy Seed Roll and those who would eat only Walnut Roll :)

INGREDIENTS FOR WALNUT AND POPPYSEED ROLLS (TWO LOAVES):

For dough:

• 450 g of all purpose flour
• 2 eggs (yolk only)
• 2 tea spoons of dry yeast
• 80 g of butter or margarine
• 80 g of crystal sugar
• a pinch of salt
• 2 dcl of warm milk

Poppy Seed filling:

• 200 g of poppy seeds
• 100 g of crystal sugar
• 2 dcl of hot milk
• 2 eggs (egg white only)

Walnut filling:

• 200 g of ground walnuts
• 60 g of crystal sugar
• 1 dcl of hot milk

For coating:

• a little oil, butter and powdered sugar

Preparation:

1. For the dough, mix all the ingredients and let the dough rise at room temperature for about an hour. Whip the remaining egg whites with an electric mixer into egg white snow and put them in the fridge.
2. While the dough is rising, it is necessary to prepare a separate poppy and walnut filling.
3. Poppy Seed filling: put the poppy seeds in a plastic container, add sugar to the milk and let it boil. Then pour the hot milk over the poppy seeds and leave to cool. When it is completely cold and before coating the dough with this filling, mix the poppy seeds with egg white snow.
4. Walnut filling: put the ground walnuts in a plastic container, add sugar to the milk and let it boil. Pour the hot milk over the nuts and let them cool and absorb the milk.
5. When the dough has risen, divide it into two parts.
6. It is necessary to sprinkle a little flour on the work surface and roll out the first piece of dough to a thickness of approx. 0.5 cm, into a rectangular shape.
7. Then spread the dough with the poppy seed filling and roll it up, and push the ends of the dough inside with your fingers so that the poppy seeds don’t fall out.

8. Repeat the same with the other piece of dough and the prepared walnut filling.

9. Then coat the loaves with oil and let them stand for a half an hour, so that the dough rises.

10. Turn on the oven at 200°C, and when it heats up, put the walnut and poppy seed rolls in the oven for about 40 minutes. If it browns too soon, cover it with baking paper and bake until the end.
11. Coat the baked loaves with butter and let them cool, then sprinkle with powdered sugar.