Here’s an authentic recipe to make both versions!
🇭🇺 Traditional Hungarian Beigli Recipe (Poppy Seed & Walnut Rolls)
🧈 Dough Ingredients (for 2 rolls – 1 poppy seed, 1 walnut):
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3 1/3 cups (400g) all-purpose flour
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1/2 tsp salt
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1/4 cup (50g) granulated sugar
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1 packet (7g) instant yeast
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1/2 cup (120g) unsalted butter, cold and cubed
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1/4 cup (60g) lard or shortening (can sub with more butter)
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2 egg yolks
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2/3 cup (160ml) milk, lukewarm
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Zest of 1 lemon (optional but traditional)
🌰 Walnut Filling (Diós):
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1 cup (100g) finely ground walnuts
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1/3 cup (70g) sugar
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1/4 cup (60ml) milk
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1 tsp vanilla extract
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1/2 tsp cinnamon (optional)
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Zest of 1/2 lemon
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1–2 tbsp raisins (optional)
🌱 Poppy Seed Filling (Mákos):
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1 cup (100g) ground poppy seeds
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1/3 cup (70g) sugar
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1/4 cup (60ml) milk
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Zest of 1/2 lemon
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1/2 tsp vanilla
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1 tbsp honey (optional)
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1–2 tbsp raisins (optional)
Note: Both fillings should be thick and spreadable, not runny.
🥚 For the Egg Wash:
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1 whole egg (for shine)
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1 egg white (for sealing cracks)
🔧 Instructions:
1. Make the dough:
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In a large bowl, mix flour, salt, sugar, and yeast.
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Cut in butter and lard until crumbly (like pie crust).
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Add egg yolks, milk, and lemon zest.
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Knead until smooth (about 5–7 minutes). Dough should be soft but not sticky.
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Divide into 2 equal balls, wrap in plastic, and chill for at least 1 hour (or overnight).
2. Prepare the fillings:
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Heat milk and sugar in a small saucepan until sugar dissolves.
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Stir in the remaining filling ingredients.
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Let cool completely before using.
3. Roll and fill:
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Roll each dough ball into a rectangle (approx. 12×8 inches).
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Spread walnut filling on one, poppy seed on the other, leaving a 1-inch border.
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Tuck in short ends and roll tightly from the long side, like a jelly roll.
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Place seam-side down on a parchment-lined baking sheet.
4. Egg wash for marbling effect:
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Brush rolls with egg yolk and let dry at room temperature for 30 minutes.
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Then brush with egg white and refrigerate uncovered for 30–60 minutes.
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This creates the traditional marbled crust.
5. Bake:
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Preheat oven to 350°F (175°C).
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Poke the rolls several times on top with a skewer or fork (to prevent bursting).
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Bake for 35–40 minutes, until golden brown and firm.
🧊 Cool & Serve:
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Let cool completely before slicing — beigli is best when allowed to rest for a few hours or overnight.
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Slice into 1/2–1 inch pieces.
✅ Tips:
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Don’t overfill — this can cause splitting.
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Rest the dough well to prevent shrinking.
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Store tightly wrapped for up to a week. Freezes well.
Would you like a gluten-free, vegan, or smaller-batch version of this recipe?