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Associa Family Cookbook Volume III | 277 1. Make the dough by slowly heating the milk to around 100°F. Then, add powdered sugar and mix away from heat. 2. Crumble the yeast and add it to the milk. Let rest under a cloth until the mixture has risen, approximately 2 hours. 3. Combine the butter, flour, and salt in a mixing bowl. Form an empty space in the middle of the bowl and add the yeast mixture and egg yolks. 4. Knead it together very well, then divide it into 4 equal-size balls. Wrap each ball in plastic wrap and place in the refrigerator for 1 hour. 5. Meanwhile, mix the fillings. 6. Make the walnut filling by adding all ingredients, except the raisins, to a bowl and mixing thoroughly. Add raisins and mix gently. Set aside. 7. Make the poppy seed filling by adding all ingredients, except the raisins, cherries, and apples, to a bowl and mixing thoroughly. Add raisins, cherries, and apples and mix gently. Set aside. 8. On a floured surface, roll out each ball of dough into a square with a rolling pin. 9. Using a baker's spatula, spread the walnut filling in 2 squares of dough and poppy seed filling in 2 squares while leaving approximately ½-inch of dough edge on each side. 10. Tuck the edges over the filling and press down on all sides before rolling up the dough lengthwise. 11. Brush with the egg yolk and place in the refrigerator for 30 minutes. 12. Remove and brush again with egg yolk. Refrigerate for another 20 minutes. 13. Then, brush with the egg white and let sit at room temperature for 30 minutes. 14. Using a fork, poke small holes all around the roll. 15. Place rolls in preheated oven and bake at 356°F for 20 minutes. Turn oven down to 338°F and bake for another 15-20 minutes. 16. Once the rolls have a golden-brown, marbled crust, take them out of the oven and let cool under a towel for 24 hours. 17. Enjoy with coffee, hot chocolate, or tea. directions

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