Grandma's Classic Beigli (Nut Rolls)

In a large bowl, combine flour, yeast, sugar, and salt.

In a saucepan, heat milk and butter until butter is melted. Let cool slightly.

Add the warm milk mixture to the dry ingredients, along with eggs and vanilla extract. Mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

While the dough is rising, prepare the filling: In a bowl, combine ground walnuts, powdered sugar, and lemon zest. Add enough milk (about 1/4 cup) to form a thick, spreadable paste.

Preheat oven to 350°F (175°C).

Punch down the risen dough and divide it into two equal pieces.

On a lightly floured surface, roll out each piece of dough into a rectangle about 12x16 inches.

Spread half of the walnut filling evenly over each rectangle, leaving a small border.

Starting from one long edge, roll up each rectangle tightly into a log.

Place the logs seam-side down on a baking sheet lined with parchment paper.

Brush the logs with egg wash.

Bake for 30-35 minutes, or until golden brown.

Let cool completely before slicing and serving.