Elegant Prune and Rose Petal Beigli

1.In a small bowl, dissolve the yeast in lukewarm milk and let it sit for 10 minutes until frothy.

2.In a large mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

3.Add the egg yolks and yeast mixture to the flour, kneading until a smooth, elastic dough forms. Cover and refrigerate for 60 minutes.

4.While the dough chills, combine the chopped prunes, port wine, brown sugar, and cinnamon in a saucepan over medium heat. Simmer for 10 minutes until the liquid is absorbed and the mixture is thick. Set aside to cool.

5.In a separate small saucepan, whisk rose water, sugar, and agar-agar. Bring to a boil for 1 minute, then remove from heat and let it cool slightly until it begins to set into a thin gelee.

6.Roll the chilled dough out into a thin rectangle on a floured surface. Spread the cooled prune mixture evenly over the dough, leaving a small border.

7.Drizzle the rose gelee over the prune layer and sprinkle with half of the dried rose petals.

8.Roll the dough into a tight log, tucking in the ends. Place on a parchment-lined baking sheet and brush with the beaten egg.

9.Let the roll rest for 20 minutes, then brush with egg again. Bake in a preheated oven at 180 Celsius for 35 to 40 minutes until golden brown.

10.Cool completely before slicing and garnish with the remaining rose petals.