Poppy seed rolls also known as Beigli is a traditional Hungarian pastry that is often baked for the Christmas season.

No other time are poppy seed rolls most enjoyed than during the Christmas season especially in Hungary and other parts of Central and Eastern Europe.

These sweet rolls have always been a favorite and almost every family prides themselves on having a great recipe to make them.

For this recipe, I have chosen to add a citrus glaze on top. You can also decorate your rolls with various nuts and dried fruits if you want to give it a more festive look.

Happy baking!

Ingredients

Dough

1 cup (250 ml) of warm water
2 packages (16 grams) of active dry yeast
1/2 cup (115 grams) unsalted butter, melted
1/2 sugar (115 grams)
3 large eggs, at room temperature
1 teaspoon salt
4 1/4 cups (470 grams) all-purpose unbleached flour, plus extra for kneading

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

Lemon Glaze

3/4 cup (85 grams) powered sugar
2 tbsp unsalted butter
1-2 tbsp fresh lemon juice

Other

1 egg for glazing with 4 tbsp (50 ml) of water
Nuts and dried fruits for garnish

Directions

Using a large bowl, dissolve the yeast in warm water and let stand until foamy for about 5 minutes.

Stir in the melted butter, sugar, eggs and salt. Mix until incorporated.

Add the flour, 1 cup at a time while mixing with a wooden spoon. Transfer the dough to a lightly floured work surface. Knead the dough until it is smooth and elastic for about 5 -7 minutes. The dough should be soft but not sticky. If the dough is too sticky, add more flour.

Form the dough into a large ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until it doubles in bulk for about 1 1/2 – 2 hours.

Meanwhile, to make the 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. 

Cover rolls with a cloth and let it rise again, 45 – 60 minutes.

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.

To make lemon glaze, beat butter until soft and smooth. Gradually beat in powered sugar. Beat in 1 tbsp lemon juice. If glaze is too thick to spread, add a little more juice, 1 tsp at a time.

Drizzle over cooled rolls. Garnish with nuts and dried fruits.

Related posts:

1. Poppy seed filling
2. Poppy seed & walnut roll: recipes
3. Hungarian poppy seed bread pudding