Looking for the Hungarian beigli recipe? If yes, you’re in the right place. We’ve shared here the most authentic and delicious beigli recipe that you’ll ever come across.
Beigli is a traditional Hungarian pastry that is made of sweet yeast dough and filled with either poppy seeds or walnuts. It is then rolled into a log shape and baked until golden brown.
It is also known as Hungarian poppy seed roll and Hungarian walnut roll. However, this beigli recipe is very easy to follow and tastes absolutely delicious.
If you are trying to bake it for the first time, be sure that you have enough time as it takes around 2 hours to make from start to finish. But trust us, the end result is worth all the effort.
What is Hungarian beigli?
Beigli is a traditional Hungarian pastry, which is more like a roll made of walnut or poppy seeds. The relationship between Hungarian and beigli is a long and complicated one, while Hungarian cuisine has many influences from other countries.
The two have been intertwined for centuries, and the result is a unique and delicious culinary experience.
On last year’s vacation, I spent my holidays in Hungary. I had a wonderful time there and got to experience many different aspects of the culture, including the food. One of the things I tried was beigli.
I first had beigli when my friend’s family invited me over for Christmas dinner. I was curious about this pastry that I had never heard of before, so I decided to try it. The beigli was delicious! The yeasty dough was soft and fluffy, and the filling was sweet and nutty. I was hooked from the first bite.
Since then, I have had beigli many times. It has become one of my favorite Hungarian foods. Whenever I am in Hungary, I make sure to stop by a bakery and pick up some beigli to take home with me. I even made it for Christmas last year! If you haven’t tried beigli before, I highly recommend it. You won’t be disappointed.
What does it taste like?
Beigli tastes like a dense, sweet bread rolled up and baked. The outside is crispy, and the inside is soft and moist. It’s a delicious treat that is perfect for any occasion, especially for Christmas or New Year’s Eve!
How to make Hungarian Beigli?
It is easy to make Hungarian Beigli at home with this recipe. The traditional Christmas pastry is made with a sweet yeast dough and filled with a walnut or poppy seed filling.
Beiglis are typically served during the holidays, but you can enjoy them any time of the year. So, go to your kitchen and give this recipe a try today!
Ingredients
You’ll need the following:
For Dough:
- 500 grams of all-purpose flour
- 1 pinch of salt
- 200 grams of unsalted butter
- 1 tsp lemon (zest)
- 1 teaspoon sugar
- 15 grams of yeast
- 1 teaspoon vanilla extract
- 50 grams of powdered sugar
- 1/2 cup whole milk
- 2 eggs
For walnut filling:
- 200 grams of walnut (finely grounded)
- 1 pinch of ground cinnamon
- 1 handful of walnuts (chopped)
- 1 coffee spoon lemon zest
- 1 coffee spoon orange zest
- 1/2 cup whole milk
- 2 tbsp apricot jam
- 1 cup powdered sugar
- 2 tbsp raisins
For poppy seed filling:
- 250 grams of grounded poppy seeds
- 1 cup powdered sugar
- 1 coffee spoon lemon zest
- 1/2 cup whole milk
- 2 tbsp raisins
For final touch-up:
- An egg for egg wash.
Equipment
- Mixing bowls
- Pastry Brush
- Oven
- Saucepan
- Parchment paper
- Spoon
Instructions
Step 1: First, take the warm milk in a small bowl. Mix sugar in it properly. And then add the yeast. Wait for a few minutes to bloom.
Step 2: In a large bowl, mix the flour and butter by hand. Mix with the tip of your fingers until it looks like bread crumb texture.
Step 3: Add two eggs. Mix thoroughly. Then add a pinch of salt, powdered sugar, vanilla extract, lemon zest and the yeast mixture. Mold them thoroughly and add more flour if necessary.
Step 4: Now, divide the dough into four balls, cover them with plastic wrap or a lid and rest for 30 minutes. Meanwhile, make the fillings.
Walnut Filling:
In a saucepan, combine the milk and sugar over medium heat. Heat until it comes to a boil. Take the milk in a mixing bowl. Add the ground and chopped walnut, raisins, lemon and orange zest, cinnamon and the apricot jam. Mix them properly and let them be cooled.
Poppy seed filling:
Again, In a saucepan, combine the milk and sugar over medium heat. Keep heating until it comes to a boil. Turn off the heat and remove the pan from the heat. Add the ground poppy seeds, the raisins and the lemon zest. Mix the ingredients properly and let them be cooled.
Step 5: Preheat your oven to 180°C (355°F). Then take the pan and line it with parchment paper.
Step 6: Roll out each piece of dough on a floured surface into a rectangle that is approximately 12×14 inches (30×35 cm).
Step 7: Use a spoon to place the walnut or poppy seed filling on top of the dough. The edges should be empty approximately half an inch. Then roll up the dough lengthwise. The rolls should not be too tight or too loose. Gently place the rolls onto the baking sheet.
Step 8: Take egg yolks in a small bowl and gently whisk them. Brush the top of the four rolls with a soft-bristled brush. Let them sit for about 30-40 minutes. Once the egg yolk has dried, brush on a layer of egg white. Let it dry in a cool place; if possible, not in the fridge.
Step 9: Make small holes in the top of the rolls with a skewer so steam can escape and prevent the pastry from splitting.
Step 10: Bake for about 30-35 minutes or until golden brown.
Prior to serving, store the rolls in a cool and dry place and slice them.
Tips
1. When making the dough, be sure to knead it well to be smooth and pliable. This will make it easier to roll out later on.
2. When rolling out the dough, use enough flour so it doesn’t stick to the surface or your rolling pin.
3. When adding the filling, be sure not to overfill the rolls, as this can make them difficult to seal shut.
4. Once they are filled and rolled up, press the seams firmly so that the filling doesn’t leak out during baking.
5. Before baking, brush the rolls with an egg wash, giving them a nice golden color.
6. After brushing the egg wash, try not to cool it in the fridge.
What to serve with Hungarian beigli?
There are many different ways that you can enjoy beigli. Some people prefer to eat it plain, while others like adding a little butter or cream cheese. There are also many different ways to serve beigli. Here are a few ideas:
– One popular way to serve beigli is as part of a Christmas feast.
-Serve beigli with a whipped cream dollop and a cinnamon sugar sprinkle.
-Serve beigli as an appetizer with a dipping sauce such as chocolate or fruit syrup.
-Make mini beiglis and serve them as bite-sized dessert bites.
-Turn beigli into an ice cream sundae by topping it with your favorite flavor of ice cream and toppings.
How to store leftover Hungarian beigli?
You can store leftover Hungarian beigli in an airtight container for up to 2 days. If you want to keep it longer, you can freeze it for up to 2 months.
How to give the beigli a shiny, marbled surface?
Many people asked about it. It’s all about egg washing. Just take a fork and whisk an egg yolk in a bowl. Then, using a pastry brush, carefully brush the egg wash all over the surface of your Beigli. Rest it to sit and repeat the process for egg whites. The key is to be gentle and not use too much pressure, as you don’t want to break the delicate dough.
Once you have brushed the egg wash over the entire surface of your Beigli, let it dry in a cool place, not in the fridge. Then place it in a preheated oven and bake according to your recipe’s instructions. And that’s it! Your Beigli will come out of the oven with a beautiful, shiny, marbled surface.
Hungarian Beigli
Equipment
Ingredients
For Dough
- 500 g all-purpose flour
- 1 pinch 1 pinch of salt
- 200 g unsalted butter
- 1 tsp lemon (zest)
- 1 tsp sugar
- 15 g yeast
- 1 tsp vanilla extract
- 50 g powdered sugar
- 1/2 cup whole milk
- 2 eggs
Walnut Filling
- 200 g walnut (finely grounded)
- 1 pinch ground cinnamon
- 1 handful walnuts (chopped)
- 1 coffee spoon lemon zest
- 1 coffee spoon orange zest
- 1/2 cup whole milk
- 2 tbsp apricot jam
- 1 cup powdered sugar
- 2 tbsp raisins
Poppy Seed Filling
- 250 g grounded poppy seeds
- 1 cup powdered sugar
- 1 coffee spoon lemon zest
- 1/2 cup whole milk
- 2 tbsp raisins
Final Touch-Up
- An egg for egg wash
Instructions
- First, take the warm milk in a small bowl. Mix sugar in it properly. And then add the yeast. Wait for a few minutes to bloom.
- In a large bowl, mix the flour and butter by hand. Mix with the tip of your fingers until it looks like bread crumb texture.
- Add two eggs. Mix thoroughly. Then add a pinch of salt, powdered sugar, vanilla extract, lemon zest and the yeast mixture. Mold them thoroughly and add more flour if necessary.
- Now, divide the dough into four balls, cover them with plastic wrap or a lid and rest for 30 minutes. Meanwhile, make the fillings.
Walnut Filling
- In a saucepan, combine the milk and sugar over medium heat. Heat until it comes to a boil. Take the milk in a mixing bowl. Add the ground and chopped walnut, raisins, lemon and orange zest, cinnamon and the apricot jam. Mix them properly and let them be cooled.
Poppy seed filling
- Again, In a saucepan, combine the milk and sugar over medium heat. Keep heating until it comes to a boil. Turn off the heat and remove the pan from the heat. Add the ground poppy seeds, the raisins and the lemon zest. Mix the ingredients properly and let them be cooled.
- Preheat your oven to 180°C (355°F). Then take the pan and line it with parchment paper.
- Roll out each piece of dough on a floured surface into a rectangle that is approximately 12×14 inches (30×35 cm).
- Use a spoon to place the walnut or poppy seed filling on top of the dough. The edges should be empty approximately half an inch. Then roll up the dough lengthwise. The rolls should not be too tight or too loose. Gently place the rolls onto the baking sheet.
- Take egg yolks in a small bowl and gently whisk them. Brush the top of the four rolls with a soft-bristled brush. Let them sit for about 30-40 minutes. Once the egg yolk has dried, brush on a layer of egg white. Let it dry in a cool place; if possible, not in the fridge.
- Make small holes in the top of the rolls with a skewer so steam can escape and prevent the pastry from splitting.
- Bake for about 30-35 minutes or until golden brown.
- Prior to serving, store the rolls in a cool and dry place and slice them.
Notes
Nutrition Facts (per serving)
Amount per serving And % Daily Values
Serving: 6 people | Calories: 500 Kcal | Total Fat: 100 grams (33%) | Saturated Fat: 60 grams (30%) | Cholesterol: 200 mg (67%) | Total Carbohydrates: 78 grams (26%) | Dietary Fiber: 10 grams (40%) | Sugars: 36 grams | Protein: 12 grams (24%)
Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Wrapping up
I hope you enjoyed learning about this traditional Hungarian pastry. If you have any questions or comments, please feel free to leave them below. I’ll be happy to answer them.
And if you decide to make Beigli, be sure to take a photo and tag me on Instagram (@teasykitchenguide) so I can see your creation!
Thanks for reading and Happy baking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more