Coconut and Dark Chocolate Beigli

1.In a small bowl, dissolve the yeast in lukewarm milk with a pinch of sugar 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 the yeast mixture to the flour. Knead until a smooth, elastic dough forms. Cover and let rise in a warm place for 60 minutes.

4.Prepare the filling by heating the heavy cream and sugar in a saucepan until the sugar dissolves. Remove from heat and stir in the desiccated coconut and chopped dark chocolate until melted and smooth. Let it cool completely.

5.Punch down the risen dough and divide it into two equal portions. Roll each portion into a thin rectangle on a floured surface.

6.Spread the coconut-chocolate filling evenly over the dough, leaving a small border at the edges. Roll the dough tightly into a log, tucking in the sides.

7.Place the logs on a parchment-lined baking sheet. Brush the tops with the beaten egg and let them rest for 20 minutes.

8.Preheat the oven to 180 Celsius. Bake the rolls for 30 to 35 minutes until golden brown and firm to the touch.

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