Hungarian Bejgli – Walnut and Poppy Seed Rolls

Ingredients

For the dough:

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

Walnut filling:

• 250 g ground walnuts
• 120 g sugar
• 100 ml milk
• 1 tablespoon honey
• 1 teaspoon cinnamon
• Grated zest of ½ lemon
• 50 g raisins, optional

Poppy seed filling:

• 250 g ground poppy seeds
• 120 g sugar
• 100 ml milk
• 1 tablespoon honey
• Grated zest of ½ lemon
• 1 packet vanilla sugar
• 50 g raisins, optional

For brushing:

• 1 egg yolk
• 1 egg white

Instructions

1. Dissolve the yeast in lukewarm milk with a little sugar.
2. Mix the flour, powdered sugar, salt, butter, egg yolks, vanilla sugar, and the yeast mixture. Knead into a smooth dough.
3. Cover and refrigerate for about 30–60 minutes.
4. For the walnut filling, heat the milk with the sugar and honey. Stir in the ground walnuts, cinnamon, lemon zest, and raisins. Let cool.
5. Prepare the poppy seed filling in the same way, using the ground poppy seeds instead of walnuts.
6. Divide the dough into equal portions and roll each portion into a rectangle.
7. Spread the filling evenly over the dough, leaving a small border around the edges. Roll up tightly and seal the edges.
8. Place the rolls on a baking tray lined with parchment paper.
9. Brush with egg yolk and let them rest until the surface dries. Then brush with egg white and let them rest again.
10. Prick the rolls several times with a fork to prevent cracking.
11. Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes, until beautifully golden brown.
12. Cool completely before slicing.