Hungarian Beigli🇭🇺.

Ah, the Hungarian Beigli! 🇭🇺 This is a traditional Hungarian pastry, especially popular around Christmas and Easter. It’s a rolled pastry filled with either walnuts (diós) or poppy seeds (mákos), with a slightly sweet yeast dough. The classic Beigli has a beautiful spiral shape when sliced. Here’s a step-by-step guide to make it:

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Ingredients

For the Dough:

• 500 g (4 cups) all-purpose flour
• 200 g (1 cup) unsalted butter, softened
• 100 g (1/2 cup) sugar
• 25 g fresh yeast or 2 tsp active dry yeast
• 200 ml (3/4 cup + 2 tbsp) milk, lukewarm
• 1 egg
• Pinch of salt
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)

For the Filling:

Walnut filling (Diós):

• 250 g (2 1/2 cups) ground walnuts
• 100 g (1/2 cup) sugar
• 100 ml (1/2 cup) milk
• 1 tsp vanilla extract
• 1 tsp cinnamon (optional)

Poppy seed filling (Mákos):

• 250 g (2 1/2 cups) poppy seeds, ground
• 100 g (1/2 cup) sugar
• 100 ml (1/2 cup) milk
• 1 tsp vanilla extract

For Brushing:

• 1 egg, beaten

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