Description
A traditional Hungarian Bejgli with tender, buttery dough wrapped around rich walnut and poppy seed fillings, perfect for festive occasions.
Ingredients
- 500 g all-purpose flour
- 200 g butter, cold and cubed
- 50 g powdered sugar
- 2 egg yolks
- 20 g fresh yeast or 7 g dry yeast
- 100 ml milk
- 1 pinch salt
- 250 g ground walnuts
- 100 g sugar
- 100 ml milk
- 1 teaspoon vanilla
- lemon zest (optional)
- 250 g ground poppy seeds
- 120 g sugar
- 100 ml milk
- lemon zest or a little jam (optional)
Instructions
- Dissolve yeast in lukewarm milk and let it foam.
- Mix flour, powdered sugar, and salt, then rub in butter until crumbly.
- Add egg yolks and yeast mixture, knead into smooth dough.
- Divide dough into two portions, wrap, and refrigerate for 1 hour.
- Heat milk and sugar for walnut filling, stir in walnuts, vanilla, and zest, then cool.
- Prepare poppy seed filling by heating milk and sugar, mixing in seeds and zest or jam, then cool.
- Roll out dough into rectangles and spread fillings evenly.
- Roll tightly into logs and place seam-side down on a lined tray.
- Brush with egg yolk, let dry, then brush again.
- Prick lightly with a fork and bake at 180°C for 30–35 minutes.
- Cool completely before slicing.
Notes
- Add raisins for extra texture and sweetness.
- Spread a thin layer of apricot jam under filling for moisture.
- Ensure filling is cooled before spreading.
- Store at room temperature up to 3 days or refrigerate up to a week.
- Freeze tightly wrapped for up to 2 months.
- Slice only after cooling to maintain shape.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 17 g
- Sodium: 110 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
