Recipe: Beigli - the Hungarian Christmas cake
Ingredients
- 100 ml milk =0,42 US cups
- 50 g sugar =1,8 oz
- 25 g fresh yeast =0,9 oz (0,45 oz dry active yeast or 0,225 oz instant yeast)
- 500 g flour =1 pound and 1,8 oz
- 200 g butter =7 oz
- 2 eggs
Walnut filling (diós)
- 200 g ground walnuts =7 oz
- 150 g sugar =5,3 oz
- 2 tbsp apricot jam or orange marmelade
- 75 ml milk =0,32 US cups
- 100 ml raisins =0,42 US cups
Poppy seed filling (mákos)
- 200 g ground poppy seeds =7 oz
- 150 g sugar =5,3 oz
- 2 tbsp apricot jam or orange marmelade
- 75 ml milk =0,32 US cups
- 100 ml raisins =0,42 US cups
Brush with egg
- 1 egg
Instructions
- Heat the milk and sugar to around 37°C (100°F)
- Crumble the yeast together with the milk and let it stand until the mixture has risen
- Soften the butter and mix with the flour (use your hands)
- Arrange the flour mixture with a dent in the middle and pour in the yeast mixture and the eggs.
- Knead it all together
- Cover and let it rest for 1 hour.
- During this time you can mix the ingredients for the two fillings (but leave out the raisins for now)
- Split the dough in two parts
- Flatten each dough with a rolling pin to a square
- Use a spatula to spread out the filling except for 1 cm of the edges, then add the raisins
- Now fold the edges over the filling and press down on all four sides before rolling up the dough
- Poke some small holes with a fork on the top and on the sides to avoid it from cracking
- Brush with egg
- Bake in the oven at 180°C (356°F) for 35 min
- Let it cool under a towel
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