Walnut and Poppy Seed Milk Bread (Version 3)

Diós és Mákos kalács (bejgli)

Ingredients for batter

400 g/14 oz. flour, 150 g/5 oz. butter, 15 g/half oz. yeast, 1 tablespoon of milk, pinch of salt, 100 ml/4 fl. oz. sour cream

Ingredients for walnut filling

150 g/5 oz. sugar, 2-3 tablespoon of milk, 200 g/7 oz. ground walnuts, 80 g/3 oz. chopped sultanas, 2 tablespoon of apricot or apple jam, 1-2 peeled and grated apples, grated lemon peel

Ingredients for poppy seed filling

200 g/7 oz. ground poppy seeds, 150 g/5 oz. sugar, 100-200 ml/4-8 fl. oz. milk, 80-100 g/ 3-4 oz. sultanas, grated apple jam or 1-2 peeled and grated apples

Preparation

Dissolve the yeast in the lukewarm milk. Rub in the butter into the sieved flour and salt. Add the sour cream. Knead well. Divide the dough into two and leave to rest for 15 minutes. Roll out into fairly thin squares and spread one with walnut filling and the other with poppy seed. To make the walnut filling, make syrup with milk and sugar. Then add the ground walnut and the remaining ingredients. For the poppy seed filling, make syrup with sugar and milk. Then add the ground poppy seed and cook for few minutes. Remove from the heat and mix in the remaining ingredients. After spreading the dough with fillings, roll up and leave to rest for 10 minutes. Brush with egg yolk and prick with fork. Place on a baking tin and leave for another 10 minutes. Brush again with yolks and bake in a moderately hot oven until golden brown.
Edited by: János Mohácsi (mohacsi@fsz.bme.hu)