To begin, mix the warm milk with the fresh yeast.
In another bowl, incorporate the butter into the flour.
When the dough has turned crumbly, add the yeast mixed with the milk, the egg yolks, sugar, a pinch of salt, lemon zest, orange zest, and vanilla extract. Stir everything together, then knead the dough for at least 3-4 minutes before dividing it into two equal parts.
Cover with plastic wrap and refrigerate for about 30 minutes.
Boil the milk with the sugar until the sugar crystals dissolve.
Pour the mixture over the ground nuts, stir, and let it cool gently.
Roll out each piece of dough into a fairly thin rectangular shape.
Spread half of the filling, add chocolate chips, leaving 2-3 cm from the edges, seal the edges over the filling by pressing gently, and carefully roll it up.
Spread the remaining edge with egg white and roll it up to the end.
Do the same with the second piece of dough.
Transfer the sweet breads onto a baking tray, brush with egg yolk, and place in the refrigerator for 10 minutes.
After 10 minutes, brush with egg white and return to the fridge for another 10 minutes.
Bake the Hungarian sweet breads for 40 minutes at 180°C.
Let them cool and enjoy them with pleasure.
Bon appétit!
