Hungarian Poppy Seed Beigli (Máko

 

Hungarian Poppy Seed Beigli (Mákos Bejgli)

Ingredients

For the dough:

• 500 g all-purpose flour
• 200 g cold butter
• 50 g powdered sugar
• 2 egg yolks
• 20 g fresh yeast
• 100 ml milk
• 1 pinch of salt

For the filling:

• 250 g ground poppy seeds
• 150 g sugar
• 100 ml milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 50 g raisins
• 1 tablespoon honey

For brushing:

• 1 egg yolk
• 1 tablespoon milk

Instructions

1. Dissolve the yeast in lukewarm milk.
2. Mix the flour, powdered sugar, salt, and cold butter until crumbly. Add the egg yolks and yeast mixture, then knead into a smooth dough.
3. Cover and refrigerate for about 30–45 minutes.
4. For the filling, heat the milk and sugar. Add the ground poppy seeds, honey, lemon zest, vanilla, and raisins. Stir until thick, then let it cool completely.
5. Divide the dough into 4 equal portions and roll each one into a rectangle.
6. Spread the poppy seed filling evenly over each rectangle, leaving a small border around the edges.
7. Roll each piece tightly into a log and seal the edges.
8. Place the rolls on a baking tray lined with parchment paper. Brush with egg yolk mixed with milk.
9. Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes, until golden brown.
10. Allow the beigli to cool completely before slicing and serving.