Yeast Dough
The first 8 ingredients are for the dough. Place the fresh yeast (or 14g dry yeast) with the sugar and a little warm milk (from the 2 cups). Do not warm the milk past 37 degrees. Allow it to sit long enough to become frothy. Place the yeast mix and all remaining ingredients together in a bread machine or stand mixer and mix until dough is smooth.
After the dough has doubled in size, knock back and divide into three equal portions. Allow to rest 15 minutes and then roll into rectangles. For the lezi baba, place into an oiled tin, and then spread the plum jam, or your choice of spread. Then sprinkle the crumble on top of that and allow to proof for about 30 minutes before baking in a 180 degree oven initially, and then turned down to 160 degrees for about 20-30 minutes. Every oven is different, so keep an eye on it.
Lezi Baba crumble
Place the butter, flour and sugar together in a bowl and rub until it becomes crumbly. This makes enough for two lezi babas.
Walnut Filling and Poppy Seed Filling
These should be done just before spreading onto the dough. Whisk the yolks and 1/2 cup sugar until light. In a separate bowl make a light meringue with the whites and remaining 1/2 cup sugar. Fold them together and then divide equally into the poppyseeds and walnuts. Fold through until combined and spread straight onto the dough.
Roll and place on an oiled tray with oil spray in between. Proof until almost double in size.
Bake in a 180 degree oven initially, and then turned down to 160 degrees for about 20-30 minutes. Every oven is different, so keep an eye on it.
