Poppy seed and walnut roll (baigli)

Poppy seed and walnut roll (baigli) is a traditional, savory, and aromatic dessert, perfect for enjoying with loved ones. This simple yet sophisticated recipe will guide you step by step to achieve a perfect result. Start this culinary journey and let yourself be inspired by the rich flavors of poppy seeds and walnuts!

Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8-10

Ingredients:
For the dough:
- 500 g flour
- 100 g sugar
- 200 ml lukewarm milk
- 25 g fresh yeast
- 2 eggs
- 100 g melted butter
- 1 pinch of salt
- Vanilla essence (optional)

For the filling:
- 200 g ground poppy seeds
- 200 g ground walnuts
- 150 g sugar
- 250 ml milk
- 1 tablespoon of rum essence (optional)

For brushing:
- 1 egg (to brush the surface)

Instructions:

1. Preparing the yeast: In a bowl, add the fresh yeast and sprinkle sugar on top. Mix well, then add the lukewarm milk. It is important that the milk is lukewarm, not hot, to avoid killing the yeast. Sprinkle a little flour over the mixture and let it sit for 10-15 minutes, until it forms foam.

2. Preparing the dough: In another bowl, combine the flour with the pinch of salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla essence. Knead the dough well for 10 minutes, until it becomes elastic and smooth. If the dough is too sticky, gradually add flour, but avoid overdoing it to prevent the dough from becoming too dry.

3. Proofing the dough: Form a ball from the dough and place it in a bowl greased with a little oil. Cover it with a damp towel and let it rise in a warm place for about 1 hour, or until it doubles in volume.

4. Preparing the filling: In a saucepan, combine the ground poppy seeds, ground walnuts, sugar, and milk. Cook the mixture over low heat, stirring constantly, until it thickens. If you want a richer flavor, add the rum essence. Let the filling cool.

5. Forming the roll: After the dough has risen, divide it into two equal parts. Roll out each piece of dough on a floured surface, forming a rectangle. Spread the filling evenly over each sheet of dough, leaving free edges.

6. Rolling: Roll each rectangle tightly, starting from one long side. Make sure the filling does not spill out. Place the rolls in a baking tray lined with parchment paper, leaving space between them to rise.

7. Final proofing: Cover the rolls with a towel and let them rise for another 30 minutes.

8. Baking: Preheat the oven to 180°C. Brush the rolls with beaten egg for a golden and shiny crust. Bake for 30-40 minutes or until golden. Check them periodically to avoid burning.

9. Serving: Let the roll cool on a wire rack. Slice and serve with hot tea or a glass of milk. For an extra touch of flavor, sprinkle powdered sugar on top before serving.

Practical tips:
- If you want to experiment, try replacing the poppy seeds with ground chocolate or dried fruits for a chocolate or fruit roll variation.
- It is ideal to use fresh nuts and quality poppy seeds to achieve an intense flavor.
- You can keep the roll in plastic wrap to maintain its freshness for a few days, or you can freeze it to enjoy later.

The poppy seed and walnut roll brings a touch of tradition in every slice, being a perfect dessert for holidays or for pampering moments with family. Enjoy cooking and the delicious flavors, and the result will surely please everyone!

Prepare the starter: put the yeast in a bowl; sprinkle sugar on top and mix well. Add the milk and sprinkle a little flour over the entire mixture. In 5-10 minutes, if the yeast is fresh, it should rise. Place all the flour in a large bowl and add the starter. Add sour cream, a pinch of salt, sugar, and the egg yolks (the egg whites will be used later for the walnut and poppy seed filling, to thin them out). Mix all the ingredients well. Then add the margarine, slightly heated in the microwave, and lard (if desired), and knead well until the dough starts to come off your hands. Cover and let rise near a heat source. In the meantime, prepare the fillings with poppy seeds and walnuts. Heat the milk in a small pot along with the sugar. When the sugar melts, add the poppy seeds and the ground walnuts. When both mixtures cool, mix them with the beaten egg whites and a little sugar. If the poppy seeds are too dry, you can boil a little semolina with milk and add it to the mixture, making it fluffier. The risen dough is divided with a knife into 8 equal parts, each segment representing a sheet of filling (a small loaf). Roll out each segment: don't be confused by the fact that the dough falls apart when you cut it with a knife; it doesn't affect its tenderness. Dust the table with a little flour and roll out the dough as thin as possible. Place it in a baking tray lined with parchment paper and brush with egg yolk: Bake in the preheated oven for more than half an hour at 180 degrees C. Be sure to do the toothpick test. Enjoy your meal! The Saviecuta recipe with poppy seeds and walnuts was proposed by Sava Laura on the recipe forum. Other recipes for small loaves can be found here: Small loaves, Polish Rotocol, Babani loaves.

 Ingredients: Dough: 500 g flour, 250 g Rama or Unirea margarine in cubes, 2 tablespoons sour cream (not liquid whipped cream), 100 g lard (optional), 2 egg yolks, a pinch of salt, and a pinch of sugar. Starter: 25 g fresh yeast, 2 teaspoons sugar, a little warm milk (not hot!). Filling: 250 g poppy seeds/nuts, 200 g sugar, 100 ml milk. For brushing the sheets: 3 egg yolks.