Beigli (Pastry Roulade Filled With Poppy Seeds and Walnuts)
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Cooking tools:
- Food processor
- Spice grinder
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Oven
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Wooden spoon
- Plastic wrap
- Kitchen towel
- Cooling rack
- Fine-mesh sieve
- Aluminum foil
Ingredients
- 4 ⅓ cups plus 1 tablespoon all-purpose flour, plus more for dusting
- Finely grated zest of 2 lemons
- 8 tablespoons unsalted butter, cut into small cubes, at room temperature
- 1 ounce compressed fresh yeast or 1 tablespoon plus ½ teaspoon active dry yeast
- ⅓ cup lukewarm whole milk
- 3 tablespoons sugar
- ⅓ cup dry white wine
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon kosher salt
- 1 cup finely ground poppy seeds
- ¾ cup whole milk
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg white, lightly beaten
- 1 cup walnuts
- 3 tablespoons whole milk
- ⅓ cup sugar
- Finely grated zest of 1 lemon
- 1 teaspoon brandy (optional)
- 1 large egg yolk, beaten with 1 tablespoon milk
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