Hungarian Bejgli (Poppy Seed and Walnut

 

Hungarian Bejgli (Poppy Seed and Walnut Roll)

Ingredients

Dough:

• 500 g all-purpose flour
• 250 g butter
• 50 g sugar
• 20 g fresh yeast (or 7 g dry yeast)
• 100 ml warm milk
• 2 egg yolks
• 1 pinch of salt

Poppy Seed Filling:

• 250 g ground poppy seeds
• 100 g sugar
• 100 ml milk
• 1 tsp vanilla extract
• Grated lemon zest

Walnut Filling:

• 250 g ground walnuts
• 100 g sugar
• 100 ml milk
• 1 tsp cinnamon
• Grated lemon zest

For Brushing:

• 1 egg yolk
• 1 egg white

Instructions

1. Dissolve the yeast in warm milk with a little sugar and let it stand for 10 minutes.
2. Mix flour, sugar, and salt. Add butter, egg yolks, and the yeast mixture. Knead into a smooth dough.
3. Divide the dough into two equal parts and let rest for 30 minutes.
4. For the fillings, heat the milk and mix with the remaining filling ingredients until thick.
5. Roll out each dough piece into a rectangle.
6. Spread poppy seed filling on one dough and walnut filling on the other.
7. Roll them tightly and place on a baking tray lined with parchment paper.
8. Brush first with egg yolk and let dry for 15 minutes, then brush with egg white.
9. Bake at 180°C (356°F) for 35–40 minutes until golden brown.
10. Cool completely before slicing and serving.

Enjoy your traditional Hungarian Bejgli!