Poppy Seed and Walnut Rolls

Ingredients:

400 g Flour
150 g Butter (unsalted)
4 Egg Yolks
15 g Yeast
½ cup Milk
50 ml Sour Cream
pinch of salt

Filling:

300 g Walnuts or Poppy Seeds (finely ground)
250 g Sugar
3 tbs Milk
2 tbs Raisin
1 tsp Grated Lemon Peel
4 tbs jam
½ tsp Vanilla
2 Egg Whites (beaten)

Preparation:

Dissolve the yeast in two tbs of lukewarm milk. Mix the dry ingredients and knead with the butter, sugar and salt. Add the sour cream, three egg yolks (one bye one), then the yeast dissolved in the milk. Knead the dough well. Roll out and fold the dough on a floured pastry board. Rest the dough for 30 minutes. Repeat three times. Meanwhile, mix the filling ingredients together.

Roll out the dough 1/4 inch thin into 12 inch squares. Spread filling over the rolled out squares, leaving ½ inch edges. Roll up gently and place them on a baking sheet. Brush them with one egg yolk mixed with a bit of milk, and poke few places with a fork. Let them rest for 15 minutes, then brush again. Bake on 250 F for 10 minutes, then on 300 F until the rolls are golden brown.