Bejgli (Beigli) – Traditional Hungarian Walnut & Poppy Seed Roll 🇭🇺

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Instructions

1. Prepare the dough

Mix flour, salt, sugar, and yeast. Add cold butter and rub into crumbs. Add egg yolks and warm milk. Knead into a smooth dough. Chill for 30–60 minutes.

2. Prepare fillings

Cook walnut filling ingredients in a saucepan until thick. Do the same for poppy seed filling. Let cool.

3. Roll and fill

Divide dough into 2–4 parts. Roll each into a rectangle. Spread filling evenly, leaving edges free.

4. Roll tightly

Roll into a log shape and place seam-side down on a baking tray.

5. Rest & glaze

Brush with egg yolk, let dry, then brush with whole egg for crackly shiny finish.

6. Bake

Bake at 180°C (350°F) for 30–40 minutes until golden brown.

7. Cool & slice

Let cool completely before slicing for clean spiral layers.

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Tips for Perfect Bejgli

• Cold dough prevents cracking too early
• Do not overfill or it may burst
• Let it rest overnight for best flavor
• Always cool before slicing

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Why You’ll Love It

• Classic Hungarian holiday dessert
• Two delicious fillings in one recipe
• Soft, rich, and aromatic
• Perfect for gifting or festive tables

A true traditional Hungarian treat that brings warmth and nostalgia with every slice!