Traditional Easter Beigli with Poppy Seed and Walnut Fillings

1.Dissolve the yeast in lukewarm milk with a pinch of sugar and let it sit for 10 minutes until frothy.

2.In a large bowl, combine flour and salt, then rub in the chilled lard 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 let rest in the refrigerator for 60 minutes.

4.Prepare the poppy seed filling by mixing ground poppy seeds, sugar, hot milk, and lemon zest in a small bowl until a thick paste forms. Repeat the process in a separate bowl for the walnut filling using walnuts, sugar, hot milk, and vanilla.

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

6.Spread the poppy seed filling evenly over one rectangle and the walnut filling over the other, leaving a small border at the edges.

7.Roll each rectangle tightly into a log, tucking the ends underneath to seal the filling inside.

8.Place the rolls on a parchment-lined baking sheet, brush the tops with the beaten egg, and prick the surface with a fork to allow steam to escape.

9.Bake in a preheated oven at 180°C for 30 to 35 minutes until the crust is golden brown and firm to the touch.

10.Allow the rolls to cool completely on a wire rack before slicing into thick rounds to serve.