Nut and Poppy Seed Roll ( Hedeg Kelet)

From Goldie again at Hope Lodge. I hope I spelled the Hungarian name of the recipe right; it was in little print. She says roll thick. Again, help from anyone on these would be GREATLY loved since I have never done Hungarian cooking before. Just learning Czech for my sweetie Rudy and this seemed very close, and poppyseed is his favorite.

• Ready In: 24 hrs 35 mins
• Yields: 4 loaves

Ingredients

• 1  teaspoon  yeast
• 1⁄4 cup  lukewarm milk
• 1  teaspoon sugar
• 1  tablespoon flour
• 1⁄2 lb  melted butter
• 1  cup  cream, half and half
• 4  egg yolks, beaten
• 3⁄4 teaspoon salt
• 1  tablespoon sugar
• 4  cups flour

• Canned poppy seed filling

• 1⁄2 lb  ground poppy seed
• 3⁄4 cup sugar
• 1⁄2 cup  warm milk

• Walnut filling

• 1  lb ground walnuts
• 1⁄2 cup sugar
• 1⁄2 cup  warm milk

Directions

1. Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside.
2. Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture.
3. To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts.
4. Put in refrigerator overnight.( the dough is very soft so must be chilled to work with ).
5. Roll each part 1/2 inch thick.
6. Spread with filling. ( i use solo brand canned filling here , but i put recipe of how they made the filling so its not lost ).
7. Sprinkle with butter; roll into loaves as for a jelly roll;( spray sheet with pam cause these suckers stick) let stand 2 hours.
8. Brush with egg white slightly beaten.
9. Bake at 375 degrees Fahrenheit for 35 minutes.