Hungarian poppy seeds / walnuts rolls { Bejgli II }

Two thumbs up for this recipe! which by the way , will replace the one archived here before.  What I like about this version is the fluffy bread texture as you see below.

With the exorbitant price of walnuts, I've opted to only make the poppy seeds fillings. That being said, both fillings are equally good. For us and especially my mother-in-law, she prefers the poppy seeds type.

The recipe linked below makes 6 rolls; but the quantity I stated below have been adjusted to only 2 rolls. In fact, I could have made into 3 shorter rolls instead of 2 long ones.

Bejgli
source : Receptneked

makes 2 rolls

Ingredients
For the dough
130ml sour cream (20% fat)
83g goose fat
1 medium-size egg
2 Tbsp sugar
pinch salt
30gm fresh yeast
400gm flour

For the filling

200gm ground Poppy seeds
100gm Honey
100gm water
vanilla extract
bunch of raisins, soaked and drained
1 zest of lemon
2 Tbsp of apricot jam
sugar, to taste


For glazing
1 egg, seperated

Preparation
For the dough
1) In a bowl, mix together sour cream, goose fat, egg, sugar and salt.
2) In another bowl, put in the flour and crumble in the yeast. Then create a well in the centre, and pour in the sour cream mixture (1). Mix until all ingredients are combine.
3) On a floured surface, pour out the flour mixture and knead until you get a smooth dough.
4) Let the dough rest in covered bowl , in room temperature for 1 hour.

For the filling
1) Heat water until hot. Combine it with honey and mix well.
2) In a bowl, put the ground poppy seeds, lemon zest, apricot jam, vanilla extract , soaked and drain raisins. The pour in the honey-water mixture. Combine well. Check for sweetness, if needed add sugar to taste. I needed to add sugar in consideration of my MIL taste buds.
3) Divide filling into 2 portions. Set aside until assembly.

To finish
1) 30 mins. into proofing the dough, start pre-heating the oven at 180°c
2) Once dough is fully proof, pour out on floured work surface, and punch out the air from the dough.
3) Divide dough into 2 equal size.
4) Take the first dough, roll out into a rectangle shape. Size according to your preference.
5) Spread a portion of the filling onto the dough , leaving some space on the sides to prevent leakage.
6) Roll up the dough just like Swiss roll, but not too tight to leave room for the dough to grow and not burst.
7) Repeat the same for the next roll. Glaze each roll with only egg yolk. Then let it dry for about 15 mins. After 15 mins. glaze with egg white.  Use a knife or fork to prick the roll all the way to let out the steam during baking.
8) Bake in the pre-heated oven for 30-35 mins. until golden brown.

Serving
It is better to let the roll sit for a day or two to enhance the taste even more. Just wrap the rolls in cling film and keep in a cool place.