Classic Poppy Seed and Dried Plum Beigli with Rose Gelee

1.Prepare the dough by rubbing the chilled butter into the flour and powdered sugar until it resembles coarse crumbs. Dissolve the yeast in lukewarm milk, add the egg yolks, and combine with the flour mixture to form a smooth, elastic dough. Cover and let rest in the refrigerator for 60 minutes.

2.For the plum filling, simmer the chopped prunes with water, sugar, and cinnamon in a small saucepan over medium heat until soft and thick. Remove from heat, stir in the rose gelee, and let cool completely.

3.For the poppy seed filling, mix the ground poppy seeds with sugar, lemon zest, and hot milk in a bowl until it forms a thick, spreadable paste. Let it cool.

4.Divide the chilled dough into two equal portions. Roll each portion out on a floured surface into a thin rectangle.

5.Spread the poppy seed mixture onto one rectangle and the plum-rose mixture onto the other, leaving a small border at the edges. Roll each rectangle tightly into a log, tucking in the ends to seal.

6.Place the logs on a parchment-lined baking sheet, brush with the beaten egg, and prick the surface with a fork to allow steam to escape. Let them rest for 20 minutes.

7.Preheat the oven to 180°C and bake the rolls for 30 to 35 minutes until they are golden brown and firm to the touch. Allow to cool completely before slicing into rounds.