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Pastry:
8g traditional dry yeast
1 tsp granulated sugar
1/4 cup luke warm milk
4 cups flour
1/3 cup icing sugar
1/4 tsp salt
170g unsalted butter
3 eggs, separated
1/4 to 1/2 cup milk
Walnut Filling:
350g (3 cups) walnut pieces
1 cup sugar
1/2 to 5/8 cup water
grated rind of 1/2 lemon
1/2 cup raisins
Poppy Seed Filling:
300g (2 cups) poppy seeds
3/4 cup milk
1 cup sugar
2 Tbsp apricot jam
1 tsp honey
grated rind of 1/2 lemon
1/2 cup raisins
Method:
Dissolve the yeast and granulated sugar in 1/4 cup luke warm milk. Set aside. The mixture should become foamy within 10 minutes.
Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Make a well in the centre and add the yeast mixture and egg yolks. Mix gently, gradually adding ¼ to 1/2 cup milk until the dough can be formed into a ball. Cover with a cloth and place in a warm, draft-free place to rise until doubled in size (2-3 hours).
Grind the walnuts and poppy seeds separately. It is important to grind them as finely as possible.
Mix the ingredients for the two fillings (minus the raisins) separately in medium saucepans and let them simmer over low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool.
Divide the dough into two halves and roll them on a floured surface into 30x45cm rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least 2-3cm on each edge. Sprinkle each evenly with the 1/2 cup raisins. Turn up the sides to prevent leaking and roll the beigli lengthwise to form 30cm rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork, and bake at 180°C for 40-45 minutes or until golden brown.
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Cook's Corner 
