Hungarian Poppy Seed and Walnut Beigli

Ingredients

For the Dough

• 4 cups (500 g) all-purpose flour
• 1 cup (225 g) unsalted butter, softened
• 2 egg yolks
• 1 whole egg
• ¼ cup (50 g) sugar
• 1 packet (7 g) active dry yeast
• ½ cup (120 ml) warm milk
• Pinch of salt

Walnut Filling

• 2 cups (200 g) ground walnuts
• ½ cup (100 g) sugar
• ½ cup (120 ml) milk
• 1 tsp vanilla extract
• Zest of 1 lemon

Poppy Seed Filling

• 2 cups (200 g) ground poppy seeds
• ½ cup (100 g) sugar
• ½ cup (120 ml) milk
• 1 tsp vanilla extract
• Zest of 1 lemon

For Brushing

• 1 egg, beaten

Instructions

1. Dissolve the yeast in the warm milk with a pinch of sugar. Let stand for 5–10 minutes.
2. In a large bowl, combine flour, sugar, and salt. Cut in the butter until crumbly.
3. Add the egg yolks, whole egg, and yeast mixture. Knead into a smooth dough.
4. Cover and let rest for 30 minutes.
5. For the walnut filling, heat the milk and sugar until dissolved. Stir in walnuts, vanilla, and lemon zest. Cool completely.
6. Prepare the poppy seed filling the same way, using poppy seeds instead of walnuts. Cool completely.
7. Divide the dough into 2 equal portions.
8. Roll each portion into a rectangle about ¼ inch (6 mm) thick.
9. Spread one filling over each rectangle, leaving a small border around the edges.
10. Roll up tightly like a jelly roll and seal the ends.
11. Place on a parchment-lined baking sheet.
12. Brush with beaten egg and let rest for 20 minutes.
13. Brush again with egg and bake at 350°F (180°C) for 30–35 minutes, until golden brown.
14. Cool completely before slicing.