👩🍳 Instructions:
- Make the dough
- Mix flour, salt, and powdered sugar in a bowl.
- Cut in butter until crumbly.
- Add egg yolks, sour cream, and yeast (if using).
- Knead into a smooth dough. Wrap and chill for 30 minutes.
- Prepare fillings
- Heat milk and sugar in a saucepan until sugar dissolves.
- Stir in ground walnuts (for one batch) or ground poppy seeds (for the other), lemon zest, and vanilla.
- Cook until thick, then let cool completely.
- Roll & fill
- Divide dough into 2 portions (for poppy seed and walnut).
- Roll each into a rectangle about ¼ inch thick.
- Spread filling evenly, leaving borders free.
- Roll up tightly like a jelly roll, seam side down.
- Bake
- Place rolls on parchment-lined baking sheet.
- Brush with beaten egg for shine.
- Prick tops with a fork (to prevent cracking).
- Bake at 180 °C / 350 °F for 30–35 minutes, until golden brown.
- Cool & serve
- Let cool before slicing into spirals.
- Serve dusted with powdered sugar if desired.
✨ Tips:
- Traditionally, Hungarians make several loaves at once (half poppy seed, half walnut).
- Letting the rolls rest a day enhances flavor.
- Beigli keeps well for up to a week, making it perfect for holiday gifting.
Would you like me to also share the rakott (layered tray-baked) version of beigli, which is easier for serving at gatherings?
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