BAKING TIME: 40 minutes

DOUGH:
2 teaspoons dry yeast
1/2 cup (120 milliliters) warm milk
3 tablespoons sugar
5 large egg yolks
3 tablespoons plus 1 teaspoon (50 milliliters) oil
7 tablespoons (3.5 ounces butter; 100 grams) butter
8 cups (1 kilogram) flour
2 teaspoons grated lemon zest
1/2 teaspoon salt
1 cup (240 milliliters) lukewarm milk, or as needed

FILLING:
5 large egg whites
1/2 cup (100 grams) sugar
4 1/4 cups (1/2 kilogram) finely chopped walnuts
OR
Prepared poppy seed filling

TOPPING:
1-2 whisked egg yolks

EQUIPMENT:
Loaf pans

PREPARATION:

• Combine the yeast with the 1/2 cup of warm milk and sugar in a large bowl, and let it sit for 5 minutes.
• Separate the eggs, and add the egg yolks, oil, butter, flour, lemon zest, and salt to the yeast mixture. Mix well.
• Slowly add the lukewarm milk until the dough comes together.
• Knead the dough for a couple of minutes until smooth, and let the dough rise for 2-3 hours.
• For the filling, whisk the egg whites in a large bowl until soft peaks form, add the sugar, and continue to whisk until stiff peaks form.
• Fold in the walnuts.
• Separate the dough into 2 parts, flour your surface, and roll each part into a rectangle of 1/2-inch thickness, and of length equal to your loaf pans.
• Spread half of the filling on each rectangle and roll.
• Put the rolls in the pans, and let them sit for 10-15 minutes.
• Brush the rolls with 1-2 whisked egg yolks.
• Bake at 350 degrees for 30-40 minutes.