Beigli: Hungarian Walnut and Poppy Seed Roll

Name: Beigli: Hungarian Walnut and Poppy Seed Roll
Yield: 1 serving
Ingredients: 500 g flour; 200 g butter; 10 g yeast; 1/2 teaspoon salt; 50 g powdered sugar; 2 egg yolks; 150 ml warm milk; 1 teaspoon vanilla extract; 200 g poppy seeds; 80 g sugar; 100 ml milk; 200 g walnuts; 50 g raisins; 70 g sugar; 1 teaspoon vanilla extract; 100 ml milk; 1 egg for glazing

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4.9

147 reviews

Excellent

Course
Dessert
Cuisine
Hungarian

Beigli: Hungarian Walnut and Poppy Seed Roll

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Dough:

500 g flour
200 g butter
10 g yeast
1/2 teaspoon salt
50 g powdered sugar
2 egg yolks
150 ml warm milk
1 teaspoon vanilla extract

Poppy stuffing:

200 g poppy seeds
80 g sugar
100 ml milk

Walnut filling:

200 g walnuts
50 g raisins
70 g sugar
1 teaspoon vanilla extract
100 ml milk

Glazing

1 egg for glazing

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Instructions

Dough:

Sift the flour into a bowl with the salt. Put in the cubed butter and start kneading until you get a crumbly dough.
Place the yeast in 50 ml (1.7 oz) of warm milk with a tablespoon of sugar. After 5 minutes add it to the dough.
Put in the egg yolks, the remaining sugar, and the vanilla extract. Start kneading.
Gradually add the warm milk. Knead the dough for 5-10 minutes.
You will end with get a soft, non-sticky dough. If necessary, add a little milk or flour.
Cover the dough with cling film and refrigerate for half an hour.

Poppy filling:

Place the milk on the heat with the sugar.
When the sugar has completely dissolved, add it to the ground poppy. Stir and set aside.

Walnut filling:

Heat the milk with the sugar and raisins.
When the sugar has completely dissolved, add it to the ground walnuts.
Stir then add the vanilla. Set aside.
Remove the dough from the fridge and divide it into two pieces.
Roll the first piece into a thin rectangular sheet.
Spread on the poppy filling and roll tightly.
Place the cake on a tray lined with baking paper.
Roll out the other piece of dough and spread on the walnut filling.
Roll tightly and place the cake next to the poppy cake.
Brush both with the egg yolk diluted with a tablespoon of milk.
Place them in the fridge for 10 minutes to harden the yolk.
After 10 minutes, remove the cakes from the refrigerator and brush them with beaten egg white.
Refrigerate again for 10 minutes.
Preheat the oven to medium heat: 180 C degrees (356 Fahrenheit).
When the oven is hot, place the tray in the oven.
Bake for 35-40 minutes, until nicely browned on top.
They'll get a shiny golden crust, formidable. Once cooled completely, slice them up. Enjoy!