Beigli – Hungarian Poppy Seed & Walnut Rolls
In Hungary, one of the most popular pastries for Christmas is poppy seed and walnut rolls.
As most Hungarian would say, Christmas isn’t complete without enjoying a delicious poppy seed or walnut roll!
Ingredients
Dough
1/2 cup (120 ml) milk
2 1/2 tsp of active dry yeast
1/3 cup (50 grams) confectioners’ sugar
1/3 cup (50 grams) vanilla sugar
4 cups (500 grams) all-purpose flour
1/2 tsp salt
6 1/2 tbsp (100 grams) unsalted butter
6 1/2 tbsp (100 grams) lard
2 large eggs
Poppy Seed Filling
1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
1 1/4 cups (250 grams) ground poppy seeds
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
5 tbsp honey
Nut Filling
1/2 cup (120 ml) milk
1/2 cup (100 grams) superfine sugar
1/3 cup (60 grams) vanilla sugar
1/2 tsp grated lemon zest
6 tbsp (60 grams) raisins
Pinch of cinnamon
3 cups (250 grams) walnuts or ground nuts
4 tbsp honey
Other
1 egg for glazing with 4 tbsp (50 ml) of water
Confectioner’s sugar for sprinkling
Directions
*This recipe uses a stand mixer but you can also use your hands to knead the dough.
Using a stand mixer bowl, dissolve the yeast in the warm milk and let in stand until foamy, about 5 minutes. Add the confectioners’ sugar, vanilla sugar, flour, salt, butter, lard and eggs. Knead the dough on low speed until soft and elastic, about 5 – 7 minutes. The dough should be soft but not sticky.
Remove the dough from the stand mixer bowl. Form the dough into a ball and transfer it to a large bowl. Cover the bowl with a plastic wrap. Let the dough rise in a warm spot until it doubles in bulk, approximately 1 1/2 – 2 hours.
To make the poppy seed filling, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest and honey. Allow filling to cool before using.
Preheat oven to 350 °F (180 °C) and line a standard baking sheet with parchment paper.
Using a sharp knife or pastry cutter, divide the dough into two equal parts. Roll out each piece into a rectangle measuring about 14 x 12 inches. Spread the dough with the nut or poppy seed filling leaving a margin of at least an inch on all edges. Just be careful not to add too much filling or your roll might erupt in the oven! Roll up lengthwise, ensuring that the rolls remain tight and firm.
Carefully transfer the rolls onto the baking sheet. Brush rolls with egg mixture. Bake for 30 minutes or until golden brown and firm to the touch. Allow rolls to cool. Sprinkle with confectioner’s sugar.
Do not slice rolls until just before serving. Arrange rolls like roof tiles on a large plate.
Related posts:
Yummy, I love Beigli. But the picture does not show a particularly rich cake. More filling in there please!
Like or Dislike:
0 
0
Hi Dennis,
Thanks for your comment. Pictures don’t always do justice. This cake is amazing! You can always add more filling into your dough. Some people prefer more of a sweet type of bread versus a very rich pastry.
Like or Dislike:
0 
0
omg that looks SO good. i might actually try baking this holiday !
thank you ~ laura
Like or Dislike:
0 
0
I agree with Dennis. More filling, please:) I learned how to make poppy seed rolls from my Hungarian grandma. I make it every holiday season and for every family celebration. We love it. I usually buy the filling in a can, but next time I will try this recipe. Thanks.
Like or Dislike:
0 
0
We had these for Easter every year growing up because my grandmother and her family were from Hungary. Thanks for the recipe.
Like or Dislike:
0 
0