Combine the milk, one teaspoon of sugar with the yeast. Sprinkle a little flour on top and cover with a plate. Let it proof for approximately 5-8 minutes.

Add the salt to the flour. Crumble the soft butter with the flour. Add the sugar, the egg yolks, the risen yeast with the milk and start kneading. Knead the ingredients into a soft dough and knead it on a well floured surface for one more minute.

Place the dough in a floured bowl and sprinkle with a little flour. Cover the bowl with a kitchen towel and let it sit until it doubles in size.

Prepare the poppy seed filling.

Beat the egg whites with sugar until stiff peaks form. Combine the ground poppy seeds with the bread crumbs, cinnamon, vanilla sugar, raisins and lemon zest, then fold the beaten egg whites in. Repeat the same steps with the walnut filling’s ingredients. Once the dough is ready, cut it in two, form balls and cover them with a kitchen towel. Let it rest for 10 minutes. Roll out the dough into a 12-14-inch (30-35 cm) rectangle. Spread the walnut filling on the dough evenly and roll it up. Fill the other dough with the poppy seed mixture. Place them in a lined baking pan, and cover with a kitchen towel. Let it rest for 25 minutes. After resting brush the Kalács with butter to prevent sticking them together during baking. Brush the top with an egg. Prick the dough all over and bake it in a preheated 355 °F (180 °C) oven for 35-40 minutes. Let the Kalács cool down completely before slicing.