Hungarian Beigli – Poppy Seed & Walnut Rolls

 Ingredients

For the dough:

500 g all-purpose flour

200 g cold butter

50 g powdered sugar

2 egg yolks

20 g fresh yeast (or 7 g dry yeast)

100 ml lukewarm milk

1 pinch of salt

1 teaspoon vanilla extract

For the poppy seed filling:

200 g ground poppy seeds

100 g sugar

100 ml milk

50 g raisins

1 teaspoon lemon zest

1 teaspoon honey

For the walnut filling:

200 g ground walnuts

100 g sugar

100 ml milk

50 g raisins

1 teaspoon lemon zest

1 teaspoon cinnamon

For brushing:

1 egg yolk

1 tablespoon milk

Instructions

Make the dough: Mix the flour, powdered sugar, and salt. Rub in the cold butter until crumbly.

Add the egg yolks, yeast mixed with lukewarm milk, and vanilla. Knead into a smooth dough.

Cover and refrigerate for about 30–45 minutes.

Prepare the fillings: Heat the milk and sugar. Add either the poppy seeds or walnuts, raisins, lemon zest, and honey/cinnamon. Stir until thick, then cool completely.

Divide the dough into 2–4 pieces. Roll each piece into a rectangle.

Spread the filling evenly over the dough, leaving a small border. Roll it up tightly like a Swiss roll and seal the edges.

Place the rolls on a baking tray lined with parchment paper. Prick the tops several times with a fork.

Brush with egg yolk mixed with milk.

Bake at 180°C (350°F) for about 30–35 minutes, until golden brown.

Let the Beigli cool completely before slicing.

Tip: Traditional Hungarian Beigli often has a beautiful marbled, cracked surface. The rolls should be sliced only after they

have cooled so the filling stays neat.