Beigli: Hungarian Walnut and Poppy Seed Roll
User Reviews
4.9
Beigli: Hungarian Walnut and Poppy Seed Roll
Description
Beigli pastry dough is made by mixing flour and salt with diced butter to create a crumbly base. Yeast proofed in warm milk and sugar is added alongside egg yolks, vanilla, and more milk, kneading until a soft, pliable dough forms. After resting, it's divided and rolled out thinly for the fillings.
The poppy seed filling is prepared by gently heating milk and sugar, then blending it into ground poppy seeds to form a moist paste. The walnut filling similarly mixes ground walnuts, sugar, raisins, milk, and vanilla for a rich, textured layer. Each dough piece is rolled with one of the fillings into tight logs and baked to golden perfection.
This layered roll balances buttery dough with nutty, sweet fillings and is traditionally sliced for serving during festive occasions or family gatherings.
Ingredients
Dough:
- 500 g flour
- 200 g butter
- 10 g yeast
- 1/2 teaspoon salt
- 50 g powdered sugar
- 2 egg yolk
- 150 ml milk warm
- 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
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!
Notes
User Reviews
Overall Rating
4.9
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