Bejgli (Hungarian Poppy Seeds and Walnut Rolls)

Bejgli or beigli, can be found anytime and anywhere in Hungary. However, when it’s Christmas, it’s a must to serve and to have 🙂

This was my very first time trying to make myself. The Hungarians at home did not have any complaints, so I guess it was a success haha

Filling-Walnut

1 2/3 c of ground walnut

1/2 c sugar

2-3 tsp of grated lemon rind

1/4 cup water

Bring to a boil, then simmer for 10-15 minutes, stirring often

Filling – Poppy Seeds

2/3 c ground poppy seeds

5 tbsp sugar

1/2 tbsp honey

1 tsp grated lemon rind

1 tbsp apricot jam

Bring to a boil, then simmer for 10-15 minutes, stirring often

Dough

2 1/4 tsp active dry yeast

1 tsp sugar

1/4 c lukewarm milk

4 c flour

1/3 c berry sugar (superfine/castor)

a pinch of salt

1 1/2 sticks unsalted butter

3 egg yolks

1/4-1/2 c milk

Dissolve sugar in milk, sprinkle with yeast and let it stand until foamy 10-15 mins

Mix flour, sugar, and salt, make a well in center and cut in butter, mix until coarse texture

Make a well in center again, and pour yolks and yeast mixture, mix well with wooden spoon

Then start kneading and adding milk a little at a time until smooth

Cover and let stand until doubled in size

Bejgli

Preheat oven to 350 F

Divide dough into two portions

Roll flat and fill one with poppy seeds while the other with walnut

Roll and pinch to seal

Poke holes with fork all over dough and brush with egg whites

Bake for 40 mins until golden brown

Cool on rack before slicing

Enjoy 🙂