Nussbeugel (Nut And Poppy Seed Roll)

• DOUGH
• 2 (1/4 ounce) packages active dry yeast or (1/4 ounce) packages cake yeast
• 1 cup lukewarm water
• 1 cup butter
• 4 cups sifted all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 egg yolks
• POPPYSEED FILLING
• 1 cup milk
• 1/2 lb ground poppy seed
• 1 cup sugar
• NUT FILLING
• 1 cup warm milk
• 1 lb ground walnuts
• 1/2 cup sugar

1. DOUGH:
2. Dissolve yeast in lukewarm water in large bowl; reserve.
3. Cut butter into flour, salt, sugar until coarse.
4. Make a "well"; add unbeaten yolks.
5. Add yeast mixture; stir well for 5 minutes.
6. Divide dough into 4 portions; set aside to rise while fillings are being prepared.
7. POPPYSEED FILLING:
8. Heat milk. Add poppy seeds, stirring until milk is absorbed.
9. Remove from heat. Add sugar.
10. NUT FILLING:
11. Heat milk. Add nuts, sugar, stirring until milk is absorbed.
12. ASSEMBLY:
13. Oven at 425u0b0F.
14. When dough is ready and filling is made, roll 1 section of dough into rectangle 1/4 inch thick.
15. Spread filling on dough.
16. Roll as for jelly roll.
17. Make 4 rolls; 2 of poppy seed, 2 of nut mixture.
18. Place rolls on lightly greased baking sheet.
19. Brush with egg. Wait 20 minutes.
20. Bake 30 minutes.

dough, active dry yeast, water, butter, flour, salt, sugar, egg yolks, filling, milk, ground, sugar, nut, warm milk, ground walnuts, sugar

Taken from www.food.com/recipe/nussbeugel-nut-and-poppy-seed-roll-189422 (may not work)