🇭🇺 Hungarian Beigli (Walnut / Poppy Seed Roll)

📝 Ingredients

Dough:

• 500 g all-purpose flour
• 200 g unsalted butter (cold, cubed)
• 50 g powdered sugar
• 2 egg yolks
• 200 ml milk (lukewarm)
• 7 g dry yeast (or 20 g fresh yeast)
• Pinch of salt
• Zest of 1 lemon

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Walnut Filling:

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

OR Poppy Seed Filling:

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

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Egg Wash:

• 1 egg yolk
• 1 egg white

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👩‍🍳 Instructions

1. Prepare the Dough

1. Dissolve yeast in lukewarm milk with a pinch of sugar. Let sit 5–10 minutes.
2. In a bowl, mix flour, powdered sugar, salt, and lemon zest.
3. Add butter and rub into flour until crumbly.
4. Add egg yolks and yeast mixture.
5. Knead into a smooth dough (don’t overwork it).
6. Divide into 2–4 portions, wrap, and refrigerate for at least 1 hour.

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2. Make the Filling

1. Heat milk and sugar until dissolved.
2. Pour over ground walnuts OR poppy seeds.
3. Add vanilla and lemon zest. Mix well.
4. Let cool completely.

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3. Shape the Beigli

1. Roll each dough portion into a rectangle (about 3–5 mm thick).
2. Spread filling evenly, leaving a small border.
3. Fold in the sides, then roll tightly like a log.
4. Place seam-side down on a baking tray lined with parchment.

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4. Egg Wash & Resting

1. Brush rolls with egg yolk. Let dry (about 20 min).
2. Then brush with egg white.
3. Chill again for 20–30 minutes (this helps create the classic cracked top).

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5. Bake

• Preheat oven to 180°C (350°F)
• Prick rolls with a fork to prevent bursting
• Bake for 30–40 minutes until golden brown