Instructions

Sweet Dough

1. In a small bowl, mix 1 tsp. sugar, yeast and warm water. Allow the mixture to stand at room temperature for about 10 minutes; the mixture should form a foam, indication that the yeast is active and working.
2. In a medium sauce pan, place milk over medium heat until it starts to bubble, remove it from the stove, and mix in salt, 1/4 cup sugar, and 1/4 cup butter until melted. Allow to cool until just slightly warm.
3. In a large mixing bowl, combine the yeast slurry and milk mixture. Fit the electric mixer with the hook attachment, and mix on low while adding the eggs and flour. Mix until the ingredients are well combined and the dough becomes elastic, about 7-8 minutes.
4. Remove the dough from the bowl, and place on a slightly floured surface. Evenly divide it into 4 balls.
5. Return the divided dough balls to the bowl, cover with a slightly damp kitchen towel and let it raise for 30 minutes.

Walnut Filling

1. Using a food processor, finely grind the walnuts to the desired consistency.
2. Place in a medium sauce pan and cover with milk, insides of the vanilla bean and sugar. Place over medium heat and mix until the sugar is dissolved and the mixture achieves a paste like texture.
3. Set aside to cool.

Poppy Seed Filling

1. In a medium sauce pan, combine all the filling ingredients and cook on low heat for about 20 minutes. Set aside to cool.

Baking & Assembling:

1. Grease two 8 inch loaf pans with butter and set aside.
2. Roll out dough into a rectangular sheet (1/8 inch thin, approximately 15 inches x 7 inches), and spread out an even layer of half of the walnut filling. Carefully roll the dough as you would do for a cinnamon roll.
3. Repeat this step for the 3 remaining dough balls: 1 with the remaining half of the walnut filling, 2 with the poppy seed filling.
4. Take one poppy seed filled dough roll and one walnut, gently pinch them together (glue together) on one end, and carefully “braid” them together. Pinch the other end, and tuck the seams underneath the dough. Carefully transfer roll to a prepared pan.
5. Repeat with remaining walnut and poppy seed dough rolls.
6. Cover with a kitchen towel and let sit for an hour at room temperature or until doubled in volume.
7. Preheat oven to 350F.
8. Brush proofed rolls with the egg wash and bake in for 50 minutes or until golden brown.
9. Remove from the oven, and allow to cool for 20-30 minutes before invert onto cooling rack and serving.