Dough Ingredients
500 g (about 4 cups) all-purpose flour
200 g (¾ cup + 2 tbsp) unsalted butter, cold
50 g (¼ cup) sugar
1 tsp salt
2 egg yolks
120 ml (½ cup) milk, lukewarm
20 g (7 g / 2¼ tsp) fresh or dry yeast
Walnut Filling (Diós)
200 g (2 cups) ground walnuts
100 g (½ cup) sugar
80 ml (⅓ cup) milk
1 tsp vanilla sugar or extract
Zest of ½ lemon
Poppy Seed Filling (Mákos)
200 g (1¾ cups) ground poppy seeds
100 g (½ cup) sugar
80 ml (⅓ cup) milk
Zest of ½ lemon
Optional: 1–2 tbsp honey or raisins
Egg Wash
1 egg yolk
1 egg white
Instructions
1. Make the Dough
Dissolve yeast in lukewarm milk with 1 tsp sugar.
Mix flour, sugar, and salt in a bowl.
Cut in cold butter until crumbly.
Add egg yolks and yeast mixture.
Knead briefly until smooth (do not overwork).
Divide dough into 2 equal portions, wrap, and chill for 1 hour.
2. Prepare the Fillings
Heat milk and sugar until dissolved.
Stir into ground walnuts or poppy seeds.
Add lemon zest and vanilla (and honey/raisins if using).
Filling should be thick and spreadable, not runny.
Let cool completely.
3. Assemble
Roll each dough portion into a rectangle (~3–4 mm thick).
Spread filling evenly, leaving 1–2 cm border.
Roll tightly like a log.
Place seam-side down on parchment-lined tray.
4. Egg Wash (Traditional Look!)
Brush rolls with egg yolk, let dry.
Brush with egg white, let dry completely.
This creates the classic crackled finish.
5. Bake
Preheat oven to 180°C / 350°F
Prick rolls gently with a toothpick to release steam.
Bake for 30–35 minutes until golden.
Cool fully before slicing.
