Beigli — The Traditional Hungarian Christmas Cake

A beloved Hungarian holiday pastry filled with rich walnut or poppy seed filling, rolled inside a tender buttery dough. Beigli is a centerpiece of many Christmas tables across Hungary.

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Ingredients

Dough

• 500 g all-purpose flour
• 250 g butter, softened
• 50 g powdered sugar
• 2 egg yolks
• 1 whole egg
• 7 g dry yeast
• 100 ml warm milk
• Pinch of salt

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Walnut Filling

• 250 g ground walnuts
• 120 g sugar
• 100 ml milk
• 1 tsp vanilla
• Zest of 1 lemon
• Handful of raisins (optional)

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Poppy Seed Filling

• 250 g ground poppy seeds
• 120 g sugar
• 120 ml milk
• 1 tsp vanilla
• Zest of 1 lemon
• Raisins optional

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Instructions

1. Prepare the Dough

1. Dissolve yeast in warm milk.
2. Mix flour, sugar, salt, butter, egg yolks, and egg.
3. Add yeast mixture and knead into a smooth dough.
4. Divide into 2 portions and rest for 30 minutes.

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2. Make the Fillings

1. Heat milk and sugar together.
2. Stir in walnuts or poppy seeds.
3. Add vanilla, lemon zest, and raisins.
4. Cool completely.

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3. Assemble

1. Roll each dough portion into a rectangle.
2. Spread filling evenly.
3. Roll tightly into logs.
4. Place seam-side down on a baking tray.

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4. Bake

1. Brush with egg yolk and let dry slightly.
2. Brush again for the classic shiny cracked finish.
3. Prick with a fork.
4. Bake at 180°C (350°F) for 30–35 minutes until golden brown.