Traditional Easter Beigli with Poppy Seed and Walnut Fillings (Breadmaker Method)

1.Place the lukewarm milk, egg yolks, sugar, salt, flour, yeast, and chilled lard into the breadmaker pan in the order recommended by your machine's manufacturer.

2.Select the 'Dough' cycle on your breadmaker and start the machine.

3.Once the cycle completes, remove the dough, cover, and place it in the refrigerator for 60 minutes to firm up.

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.