Hungarian Beigli
Beigli is a traditional Hungarian pastry, which is more like a roll made of walnut or poppy seeds. It 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.This beigli recipe is very easy to follow and tastes absolutely delicious.
Print
Pin
Rate
Servings: 6 people
Calories: 500kcal
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
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.
