My grandmother’s beigli recipe

Instructions

1. Dissolve the yeast and granulated sugar in 1/4 cup luke warm milk. Set aside.
   If the mixture is not foamy after 10 minutes, you need to buy new yeast.
2. Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter.
   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.
   Cover with a cloth and place in a warm, draft-free place to rise until doubled
   in size (2-3 hours).
3. Grind the walnuts and poppy seeds separately. It is important to grind them
   as finely as possible. You may be able to buy pre-ground poppy seeds from a
   Central European deli. If not, your best bet is a mortar and pestle and lots of
   patience.
4. Mix the ingredients for the two fillings separately in medium saucepans and
   let them simmer over low heat for 15 minutes, stirring frequently. Remove from
   the stove and allow to cool.
5. Divide the dough into two halves and roll them on a floured surface into
   12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy
   seed filling on the other, leaving a margin of at least an inch on each edge.
   Turn up the sides to prevent leaking and roll the beigli lengthwise to form two
   12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in
   them with a fork, and bake at 350°F for 40-45 minutes or until golden brown.