Beigli (pronounced “bay-glee”) is a beloved Hungarian pastry that graces the tables of many households during the festive seasons, especially Christmas and Easter. These traditional rolls are typically filled with either a sweet walnut filling (diós beigli) or a poppy seed filling (mákos beigli), each offering a unique taste and texture that captures the essence of Hungarian baking. With a flaky, golden crust and a rich, flavorful filling, Beigli is more than just a dessert—it’s a symbol of family traditions, warmth, and the joy of gathering around the table.
📜 The History of Beigli
Beigli’s origins can be traced back to the Austro-Hungarian Empire, drawing influences from German and Austrian baking traditions. It was introduced to Hungary in the 19th century, quickly becoming a staple for festive occasions. Traditionally, Hungarian families prepare several rolls at a time, filling their kitchens with the comforting aromas of toasted nuts and spices. The intricate swirls of filling, enveloped by a tender pastry, symbolize abundance and prosperity for the coming year.
The preparation of Beigli is often a multi-generational affair, with recipes handed down and slightly adapted by each new set of hands. The meticulous process—from kneading the dough to spreading the filling and achieving the perfect marble-like crust—is part of the charm that makes Beigli a cherished holiday ritual.
🛒 Ingredients for Beigli
Making Beigli requires a combination of patience and precision. Here are the essential ingredients:
For the Dough:
2 cups all-purpose flour
1/2 cup unsalted butter (cold, cut into cubes)
1/4 cup powdered sugar
1/2 cup sour cream
1 large egg yolk
1/4 cup milk (lukewarm)
1 packet (7g) active dry yeast
A pinch of salt
For the Walnut Filling (Diós):
2 cups ground walnuts
1/2 cup granulated sugar
1/2 cup milk
1 tsp vanilla extract
Zest of 1 lemon (optional)
1/2 tsp cinnamon
For the Poppy Seed Filling (Mákos):
2 cups ground poppy seeds
1/2 cup sugar
1/2 cup milk
Zest of 1 lemon (optional)
1/2 tsp vanilla extract
For the Glaze:
1 egg yolk (for the first coat)
1 egg white (for the second coat)
🥄 Step-by-Step Instructions
1. Preparing the Dough:
In a small bowl, dissolve yeast in lukewarm milk with a teaspoon of sugar. Let it sit for about 10 minutes until foamy.
In a large bowl, combine flour, salt, and powdered sugar. Add cold butter and work it into the flour with your fingertips until crumbly.
Add the yeast mixture, sour cream, and egg yolk. Knead until you have a smooth, elastic dough.
Divide the dough into two equal parts, wrap them in plastic, and refrigerate for at least 1 hour.
