Dough ingredients; Flour 1 kg Butter 200 gr Lard 200 gr Fresh yeast 24 gr or 7 gr dry yeast Sugar 150 gr Egg yolk 4 pcs Salt 14 gr (2 small tbsp) Vanilla essence Sour cream 150-180 (depending on the dough) Water 120 ml Walnut filling; Ground walnuts 250g Wine 100 ml (can be replaced with milk or water) Sugar 100 gr (150 if you want it sweeter) Raisins 80 gr Vanilla essence 1 small lg Lemon peel Orange peel This is how it is calculated for one portion, I used 2 portions (walnut filling) Poppy seed filling Ground poppy seed 250 gr Sugar 100 gr (150 if you want it sweeter) Lemon peel Orange peel Vanilla essence Raisins 80 gr0 Wine 100 ml (can be replaced with milk or water) Pistachio filling; Pistachios 250 grams Sugar 100 gr Water 80 ml Rose water 1lg Other sponge cake recipes; Sponge cake recipes; Link for Italian Panettone cake • Panettone-Italian Panettone @IulyaFoodS... Link for bagels on the tray • Bagels on the tray for beginners Rete... Link for Baigli cornets • Baigli-Cornlets with Walnut and Mac- Beig... Link for Easter without dough • Easter without dough - Easter from hard cheese... Link for Easter with salty cheese • Easter with salty cheese - Easter recipe... Link for Easter with sweet cheese • Easter with sweet cheese from hard cheese dough... Link for Braided in 6 • Fluffy Braided in six steps with... Link for traditional fluffy and tasty sponge cake with walnuts, raisins, chocolate, shit, • Tasty fluffy sponge cakes with walnut shit... Link for Hungarian sponge cake baigli • Baigli Hungarian Sponge Cake with Walnut Fist... Here you have the link with the playlist with all kinds of doughs; pizza, puff pastry, bread etc. • Buns-Pizza-Bread -Doughs Link for Lent Buns • Lent Bun with Walnut Dried Fruits... Link for Rose Bun (flower) filled with walnut and cocoa • Fluffy Rose Bun filled with Walnut... Link for braided buns with walnut and raisins • Fluffy Braided Buns in 4 Filled... BABKA Bun with Chocolate-Jewish Bun -European Bun -Brioche • BABKA Bun-Jewish Bun Europe... Braided Easter Basket • Easter Basket and Dough Bun Buns... Recipe for Rolls • Step by step Roll @IulyaFoodStationRet... Ferdinand Bun (Wasp Nest) • Traditional Bun step by step and Co... Preparation method Dough; We make the sourdough with a little milk, with yeast, but it can be crumbled and put directly into the dough. We put the butter, (optional vanilla and lemon zest over the flour as for the tart dough, mix with our fingers until it becomes sandy, then we put the yeast, the milk with the yolks and the sugar. Mix and add the sour cream a little at a time. Then we knead with our hands on the work surface until the ingredients are mixed. The dough must be supple and non-sticky. We weigh it and put it in bags and refrigerate for 1 hour. For the filling, we put the milk with sugar with vanilla and raisins to boil until the sugar dissolves and comes to a boil. We put the milk over the walnuts and add the lemon zest. We obtain a thick paste. (It does not have to be soft). We also make the poppy seed filling in the same way as the walnut filling. We leave them to cool. We take the dough out of the refrigerator one by one. We roll out the first sheet quite thinly in the shape of a rectangle. We put the filling but leave the edges free without the filling so that I can roll it over it about 2cm wide. dough Then fold carefully bringing the edges over the filling. Roll to the end then. Thin it a little by rolling it on the work surface. Grease with egg yolk then leave in the cold until the yolk dries on the cake. Make the second cake the same way. On the work surface I can help myself with a little flour if necessary. When the yolk has dried in the cold for about (20min). I take it out and grease it again with egg yolk, and leave it to dry. After the yolk has dried a second time, grease with egg white this time, and leave in the cold for 20min or until it dries. After the egg white has dried, prick the dough in several deep places with a toothpick so that the steam has a place to come out (it's fff important). In the meantime, I leave the oven to heat. Then we put baking paper on a tray and bake them at a temperature of 180° C for about 40/45min. The oven does not open for the first 25 minutes. After about 30 minutes, you can do the toothpick test to make sure it is baked or not. 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