Hungarian Bejgli (Poppy Seed & Walnut

 

Hungarian Bejgli (Poppy Seed & Walnut Roll)

Ingredients:

• 500 g all-purpose flour
• 250 g butter
• 25 g fresh yeast (or 7 g instant yeast)
• 100 ml warm milk
• 50 g sugar
• 2 egg yolks
• 1 whole egg
• 1 tsp vanilla extract
• Pinch of salt

Poppy Seed Filling:

• 250 g ground poppy seeds
• 100 g sugar
• 100 ml milk
• 1 tbsp lemon zest

Walnut Filling:

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

For Brushing:

• 1 beaten egg
• Powdered sugar for dusting

Instructions:

1. Dissolve the yeast in warm milk with a little sugar.
2. Mix flour, butter, sugar, egg yolks, egg, vanilla, salt, and the yeast mixture into a smooth dough. Let rise for 1 hour.
3. Cook the poppy seed filling ingredients together until thick. Do the same for the walnut filling.
4. Divide the dough into two pieces and roll each into a rectangle.
5. Spread one with the poppy seed filling and the other with the walnut filling. Roll tightly.
6. Brush with beaten egg and let rest for 20 minutes.
7. Bake at 180°C (350°F) for 35–40 minutes until golden brown.
8. Cool completely, slice, and dust with powdered sugar.