Absolutely! Hungarian Beigli is a beloved, traditional pastry served especially during Christmas and Easter. It features a rich, yeasted dough rolled around a sweet poppy seed (mákos) or walnut (diós) filling. The outside is beautifully glazed and slightly crackled — a hallmark of authentic beigli.
🇭🇺 Hungarian Beigli (Poppy Seed or Walnut Roll)
🕒 Total Time: ~3.5 hours (including rising & cooling)
Yields: 2 rolls (one of each filling)
🧾 Dough Ingredients:
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3 ½ cups (450g) all-purpose flour
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¾ cup (170g) unsalted butter, cold and cubed
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⅓ cup (70g) granulated sugar
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¼ tsp salt
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Zest of 1 lemon
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1 packet (7g or 2¼ tsp) instant yeast
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1 egg + 1 egg yolk (for dough)
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½ cup (120ml) sour cream (room temp)
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½ tsp vanilla extract
🧾 Walnut Filling (Diós töltelék):
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1 ½ cups (150g) ground walnuts
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½ cup (100g) granulated sugar
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½ cup (120ml) milk
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1 tsp vanilla
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Zest of ½ lemon
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Optional: ¼ cup raisins soaked in rum or brandy
🧾 Poppy Seed Filling (Mákos töltelék):
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1 ½ cups (150g) ground poppy seeds
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½ cup (100g) granulated sugar
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½ cup (120ml) milk
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1 tsp vanilla
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Zest of ½ lemon or orange
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Optional: ¼ cup raisins soaked in rum or brandy
🥄 Egg Wash:
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1 egg yolk (for first coat)
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1 egg white (for second coat)
🔪 Instructions:
1. Make the dough:
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In a large bowl, mix flour, sugar, salt, and lemon zest.
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Cut in cold butter until the mixture is crumbly (like wet sand).
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Stir in yeast.
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In another bowl, mix sour cream, egg, egg yolk, and vanilla. Add to dry ingredients.
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Knead until smooth (about 5–6 minutes). Dough should be soft but not sticky.
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Divide into two balls, wrap in plastic, and chill in the fridge for 1 hour.
2. Prepare fillings:
Heat milk and sugar in a small pot just until warm. Stir in ground nuts or poppy seeds, vanilla, zest, and raisins (if using). Cool completely before using.
3. Roll and fill:
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Roll each chilled dough ball into a rectangle (about 10×12 inches).
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Spread filling evenly, leaving 1 inch around the edges.
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Tuck in the sides slightly and roll up tightly (like a jelly roll).
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Place seam-side down on a parchment-lined baking sheet.
4. Egg wash (signature beigli crust):
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Brush with egg yolk. Let rest uncovered for 30 minutes.
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Then brush with egg white. Chill in the fridge 30 minutes more.
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This double-wash technique creates the traditional marbled crust.
5. Dock & Bake:
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Use a toothpick or skewer to poke a few holes along the top and sides (to prevent bursting).
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Bake at 350°F (175°C) for 35–40 minutes, or until golden brown.
6. Cool completely:
Beigli must cool completely (1–2 hours) before slicing so the filling sets properly.
🍽️ Serving:
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Slice into ½–1 inch slices.
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Serve plain, with coffee, or dusted lightly with powdered sugar.
💡 Tips:
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Beigli improves over 1–2 days! Wrap in foil and keep at room temp.
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If you prefer less sweetness, reduce sugar in the filling slightly.
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Want a shiny, evenly brown crust? Use just egg yolk; for a marbled finish, follow the double egg wash above.