Nussbeugel (Nut And Poppy Seed Roll) - cooking recipe

Ingredients

DOUGH
2 (1/4 ounce) packages active dry yeast or (1/4 ounce) packages cake yeast
1 cup lukewarm water
1 cup butter
4 cups sifted all-purpose flour
1 teaspoon salt
2 tablespoons sugar
2 egg yolks
POPPYSEED FILLING
1 cup milk
1/2 lb ground poppy seed
1 cup sugar
NUT FILLING
1 cup warm milk
1 lb ground walnuts
1/2 cup sugar

Preparation

DOUGH:
Dissolve yeast in lukewarm water in large bowl; reserve.
Cut butter into flour, salt, sugar until coarse.
Make a \"well\"; add unbeaten yolks.
Add yeast mixture; stir well for 5 minutes.
Divide dough into 4 portions; set aside to rise while fillings are being prepared.
POPPYSEED FILLING:
Heat milk. Add poppy seeds, stirring until milk is absorbed.
Remove from heat. Add sugar.
NUT FILLING:
Heat milk. Add nuts, sugar, stirring until milk is absorbed.
ASSEMBLY:
Oven at 425\u00b0F.
When dough is ready and filling is made, roll 1 section of dough into rectangle 1/4 inch thick.
Spread filling on dough.
Roll as for jelly roll.
Make 4 rolls; 2 of poppy seed, 2 of nut mixture.
Place rolls on lightly greased baking sheet.
Brush with egg. Wait 20 minutes.
Bake 30 minutes.