Go Back
Print

Bejgli

Hungarian sweet rolls
Servings 0

Ingredients

Walnut

  • 2 c walnut meal
  • 2 tsp grated mandarin peel
  • 1/3 c sugar
  • 1 tbsp orange juice
  • 1/4 c water
  • 1 handful raisins

Poppy Seeds

  • 1 c poppy seeds meal
  • 2 tsp grated mandarin peel
  • Freshly squeezed mandarin juice 1 mandarin
  • 1/2 c raw whipped honey
  • Pitted sour cherry in syrup

Dough

  • 4 c flour
  • 1/4 c sugar
  • 2 tsp instant yeast
  • A pinch of salt
  • 3 yolks
  • 1/2 c milk
  • 1 c unsalted butter
  • 1/3 c sour cream

Instructions

  • Mix all ingredients for walnut filling in a pan, cook to combine well, take off from heat, stir in raisins. Set to side to cool to room temperature.
  • Mix all ingredients for poppy seed filling in a pan, cook to combine well, set aside to cool to room temperature.
  • Mix dry ingredients in a large bowl, make a well in center. Pour in milk and add in yolks, stir to combine. Add in butter and knead to a nice dough.
  • Divide dough into two equal portions.
  • Roll each portion to a rectangular. Spread poppy seed to one while walnut to other. Roll like you would jelly roll, and not too tight.
  • Place rolls on parchment lined pan, poke holes all over and brush with egg whites.
  • Bake rolls on preheated 350 for 45-60 minutes.

Video