Celebration Bread: Walnut&Poppy filled Braided Bread - Bread Baking Day #08

This time the theme was celebration breads for the Bread Baking Day #08 hosted by Wild Yeast. I decided to bake a combination of my braided bread and the Hungarian beigli, however the walnut filling is prepared differently. The last photo was taken when it was already


Ingredients:
600 g flour
50 g sugar
70 g butter
5 dl milk
20 g yeast
1/2 teaspoon salt
For the poppy filling :
250 g poppy
180 g sugar
40 g wheet groat
250 ml milk
2 packs vanilla sugar
lemon zest
For the walnut filling :
250 g walnut
180 g sugar
250 ml milk
2 packs vanilla sugar
lemon zest
40 g breadcrumbs

Warm milk a bit. It should be lukewarm.
In 1 dl milk add yeast, 3 tablespoon flour.
To the rest of the milk add sugar, salt.
Mix flour with yeast mixture and work on it for 30 minutes.
When it is nearly ready add cooled melted butter.
Leave for an hour in a warm place.
Prepare poppy filling: Cook milk, add with sugar and wheet groat mixed grated poppy and let it cool down. Add lemon zest.
Preapre walnut filling: Warm milk with sugar, vanilla stir in with breadcrumbs mixed walnut. Put aside an after it is cooled down add lemon zest.
Half dough, roll out and smear filling on it. Roll it up and braid (see below). Use some melted butter to keep the parts together. Bake for 1 hour on 160°C. Smear an egg on top so that it gets nice red.