Bejgli (walnut and poppy seed roll)

Name: Bejgli (walnut and poppy seed roll)
Total time: 3 h
Yield: 4 rolls (about 32 slices)
Cuisine: Hungarian
Ingredients: Dough: 500 g plain flour; 200 g butter (cold); 80 g icing sugar; 2 egg yolks; 200 ml milk; 20 g fresh yeast (or 7 g dried); 1 pinch of salt; Walnut filling: 300 g ground walnuts; 150 g icing sugar; 150 ml milk; 2 tbsp honey; grated zest of 1 orange; cinnamon; Poppy seed filling: 300 g ground poppy seeds; 150 g icing sugar; 150 ml milk; 2 tbsp honey; grated lemon zest; For glazing: 2 eggs, 1 egg yolk

Time: 3 hours (including 2 hours resting)4 rolls (about 32 slices)approx. 160 kcal / serving (estimated)approx. 3 g protein / serving

Bejgli is the indispensable Hungarian Christmas bake: thin, tender pastry, generous walnut or poppy seed filling, and a shiny, marbled crust. The double egg wash and the resting give the famous cracked, marbled surface. This recipe makes 4 rolls, with the filling sweetened only lightly with a little milk and honey.

Bejgli (walnut and poppy seed roll) (illustration)

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Method

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Rub the cold butter into the flour, add the sugar, salt, yolks and the yeast dissolved in lukewarm milk. Knead into a smooth dough, divide into 4 parts, wrap in cling film and rest in the fridge for 1 hour.
For the walnut filling, bring the milk with the sugar and honey to the boil, stir in the walnuts, orange zest and cinnamon. Let it cool; it should be spreadable but not runny. Make the poppy seed filling the same way.
Preheat the oven to 180 °C (165 °C fan). Roll each piece of dough out on a floured board into a rectangle of about 25x30 cm, 3 mm thick.
Spread a thin layer of filling on each (2 walnut, 2 poppy seed), leaving a 1 cm border free. Roll up tightly and neatly, tucking the ends underneath.
Place the rolls on a baking tray lined with baking paper and rest for 30 minutes. Brush with the whole eggs, chill for 30 minutes (or let dry at room temperature), then brush again with the egg yolk. Prick all over with a needle.
Bake for 35-40 minutes, until deep golden brown. Cool on a rack and rest for at least 1 day before slicing, so the filling settles.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Roll the dough out cold, it is easier to handle.
The double egg wash is the secret of the beautiful marbled crust.
Do not leave the filling too runny, or it will leak out.
Bejgli is best after 1-2 days, so bake it ahead.

Frequently asked questions

How long does it keep?

1-2 weeks tightly wrapped, 2 months in the freezer.

Why does it burst?

If it is overfilled or the pastry is too thin. Prick it and do not overfill.

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