2 1/4 tsps of traditional active dry yeast (1 package)
1/4-1/2 cup milk
1 tsp granulated sugar
1/4 cup lukewarm milk
4 cups all purpose flour
1/2 cup powder sugar
1/4 tsp salt
1 1/2 sticks of unsalted butter
3 egg yolks and whites
Walnut puree filling:
1 2/3 cup of ground walnut;
1/2 cup sugar;
2-3 tsp of grated lemon rind;
1/4 cup water.
I like to add yellow raisins, too.
Poppy Seeds filling:
2/3 cups poppy seeds, grind well;
5 tbsp sugar;
1/2 tbsp honey;
1 tsp grated lemon rind;
1. Dissolve the yeast and granulated sugar in 1/4 cup of lukewarm milk. Set aside for 10 minutes until the liquid forms a foamy mixture
2. . Combine the flour, powder sugar, and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball. Cut into four parts, form each into a ball and cover with cling wrap. Refrigerate and let rise until doubled in size (2-3 hours).
3. Grind the walnuts and poppy seeds separately. Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool. Roll each ball of dough on a floured surface into 12x18 inch rectangles. Spread the nut filling on two rectangles and the poppy seed filling on the others, leaving a margin of at least an inch on all edges. Turn up the sides to prevent leaking and roll the beigli lengthwise to form four 12-inch rolls.
4. Spread egg yolk on the top of the beigli with a brush. Let it dry. Then spread egg white on top of the beigli. Let it dry. (The yolk adds a nice golden color, the egg white adds shine. And the time you wait for the two coats to dry allows the dough to rise some more.)
5. Meanwhile, preheat the oven to 200°C/390°F. Bake the begjli for 15 minutes, then lower the oven temperature to 190°C/375°F. Bake for 10 more minutes, until the tops are browned and nice cracks show on the top. Remove from the oven and let cool to room temperature. (For longer storage, wrap the rolls tightly in plastic wrap and keep them in a dry, cool place for up to two weeks.)