Post christmas post

I?d like to share my mom?s recipe for beigli which is a traditional Christmas cake in Hungary. In my country every family has its own beigli recipe. My mom learnt this one from my grandmother. It?s not complicated at all, but you have to take care not dry out the filling during the process and do not bake at very high temperature the rolls unless they will burst.

Beigli with Walnut and Poppy Seeds (makes 3 rolls)
For the dough:
600 g self raising flour or cake flour250 g butter, at room temperature120 g sugar½ tsp vanilla essencea pinch of salt3 egg yolks200 ml lukewarm milk30 g fresh yeast, crumbled1 egg, beaten for the egg washFor walnut filling:
400 g walnut, ground200 ml milk200 g sugar½ tsp vanilla essencea handful of raisins, soaked in rumFor poppy seeds filling:
400 g poppy seeds, ground200 ml milk200 g sugar½ tsp vanilla essencea handful of raisins, soaked in rumFor the dough whisk the fresh yeast and lukewarm milk with a little sugar until the yeast has completely dissolved. In another bowl combine the flour, the salt and sugar. Then mix in the wet ingredient thoroughly. Knead the dough for approximately 10 minutes until it forms a soft smooth ball. Place the ball back in the bowl, cover and allow to rise at room temperature for about 30 minutes while you prepare the fillings.
Place the ground walnut and poppy seeds in two saucepans, add sugar and vanilla essence. Put them on a moderate heat, pour in the milk and boil them about 20 minutes. Take off the heat, stir in the raisins and allow to cool.
Preheat the oven to 180°C, line a baking sheet with parchment paper.
Divide the dough into 3 pieces roll it out to a rectangular shape, spoon the two-third of the walnut filling on the longer side of the dough and roll up. Place on the baking sheet. One of the rolls will be half and half.
Dampen the rolls with the egg wash and bake them about 45-55 minutes until golden brown. Let cool on a wire rack and cut into slices to serve.