Make a Hungarian poppy seed roll by making pastry dough and filling it with poppy seed and walnut puree fillings. This recipe requires walnuts, poppy seeds, flour, sugar and yeast.
Start the pastry dough by combining 2 1/4 teaspoons of traditional active dry yeast and 1 teaspoon of granulated sugar in 1/4 cup of lukewarm milk. During the 10 minutes it takes to activate the yeast, whisk together 4 cups of all-purpose flour, 1/3 cup plus 1 tablespoon of icing sugar and 1/4 teaspoon of salt, and cut in 1 1/2 sticks of unsalted butter. Form a depression in the mixture, and pour in the yeast and 3 egg yolks. Mix the dough, adding milk as needed, until it is just combined and forms a ball. Cover it and allow it to rise for two hours.
Meanwhile, puree 1 2/3 cup of ground walnuts and 2/3 cup of poppy seeds, and place the ingredients in two separate saucepans. Add 1/2 cup of sugar, 2/3 teaspoon of grated lemon rind and 1/4 cup of water to the walnut puree, and stir 5 tablespoons of sugar, 1/2 tablespoon of honey, 3/4 teaspoon of grated lemon rind and 1 tablespoon of apricot jam into the poppy seed mixture. Simmer the fillings for 15 minutes at low heat before allowing them to cool.
Halve the dough, and roll out each piece. Spread one type of filling on each piece of dough, and roll them up. Allow the rolls to rise covered for another hour before brushing them with 1 egg mixed with 1 tablespoon of water and baking them at 350 degrees Fahrenheit for 30 minutes.