Add cold cubed butter and rub it into the flour until crumbly.
Stir in sour cream, egg yolk, and lukewarm milk. Knead into a soft dough.
Divide into 2 balls, wrap, and chill in the fridge for 1 hour.
2️⃣ Make the Fillings:
In a saucepan, heat milk and sugar until dissolved.
Stir in ground nuts/seeds, zest, vanilla, and any extras.
Let cool completely before spreading.
3️⃣ Assemble the Rolls:
Roll out each dough ball into a rectangle (about 9×12 inches).
Spread the walnut filling on one, and poppy seed filling on the other, leaving ½ inch edges.
Roll up tightly like a jelly roll, pinch ends shut.
Place seam-down on a parchment-lined tray.
4️⃣ Chill & Bake:
Brush each roll with beaten egg yolk, let dry, then brush with egg white. (This gives that signature marbled look!)
Prick rolls with a fork several times to let steam escape.
Chill in the fridge for 30–60 minutes before baking.
5️⃣ Bake:
Bake in a 350°F (180°C) oven for 35–40 minutes, until golden brown and crisp on the outside. Cool completely before slicing — this helps set the beautiful swirls! 😍
🍽️ Serve & Enjoy!
Cut into generous slices, dust with powdered sugar if you like, and serve with tea or coffee ☕. It’s a showstopper for the holidays, brunch, or just because. ❤️
💡 Ashley’s Tips:
These freeze beautifully! Make ahead and enjoy all season 🎁
Swap in Nutella, cinnamon apples, or chestnut paste for new twists 🍫🍏
Want a shiny, crackly crust? Egg wash twice — patience pays off!
Would you like a mini version baked in muffin tins? Or maybe a savory take with herbs and cheese? 🧀 Let’s have fun with this Hungarian classic!
