Hungarian Poppy Seed & Walnut Roll (Bejgli)

 

Hungarian Poppy Seed & Walnut Roll (Bejgli)

Ingredients

For the dough:

• 500 g all-purpose flour
• 200 g unsalted butter, softened
• 50 g sugar
• 7 g instant dry yeast
• 2 egg yolks
• 150 ml warm milk
• 1 tsp vanilla extract
• Pinch of salt

Walnut filling:

• 250 g ground walnuts
• 100 g sugar
• 100 ml warm milk
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Zest of 1 lemon

Poppy seed filling:

• 250 g ground poppy seeds
• 100 g sugar
• 100 ml warm milk
• 1 tsp vanilla extract
• Zest of 1 lemon

For brushing:

• 1 egg yolk
• 1 egg

Instructions

1. Mix the flour, sugar, salt, and yeast.
2. Add butter, egg yolks, vanilla, and warm milk. Knead into a smooth dough.
3. Cover and let rest for 1 hour.
4. Prepare the fillings by mixing each set of ingredients until thick and spreadable. Let cool.
5. Divide the dough into two equal pieces.
6. Roll each piece into a rectangle.
7. Spread walnut filling on one dough and poppy seed filling on the other.
8. Roll tightly into logs and seal the edges.
9. Place on a baking tray lined with parchment paper.
10. Brush with egg yolk, let dry for 15 minutes, then brush with beaten egg.
11. Bake at 180°C (350°F) for 35–40 minutes until golden brown.
12. Cool completely before slicing and serving.