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Hungarian poppy seed roll - beigli

Recipe: Beigli - the Hungarian Christmas cake

5 from 2 votes
Prep Time 1 hr 25 mins
Cook Time 35 mins
Total Time 2 hrs
Course Dessert
Cuisine Hungarian
Servings 2 rolls

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