
Here’s an authentic Hungarian Beigli recipe 🇭🇺 — the classic Walnut (Diós) & Poppy Seed (Mákos) Roll Cakes, just like made for Christmas and special occasions.
🇭🇺 Hungarian Beigli – Walnut & Poppy Seed Roll Cake
Ingredients (Makes 2 rolls)
Dough
- 4 cups (500 g) all-purpose flour
- ¾ cup (150 g) sugar
- 1 tsp salt
- 1 cup (225 g) cold butter, cubed
- 2 egg yolks
- ½ cup (120 ml) warm milk
- 2¼ tsp (7 g) dry yeast
- Zest of 1 lemon
Walnut Filling (Diós)
- 1½ cups (180 g) ground walnuts
- ¾ cup (150 g) sugar
- ½ cup (120 ml) hot milk
- Zest of ½ lemon
- ½ tsp cinnamon
Poppy Seed Filling (Mákos)
- 1½ cups (180 g) ground poppy seeds
- ¾ cup (150 g) sugar
- ½ cup (120 ml) hot milk
- Zest of ½ lemon
- ½ tsp vanilla
For Brushing
- 1 egg yolk + 1 egg white (separated)
Instructions
1. Dough
- Dissolve yeast in warm milk with 1 tsp sugar. Let foam 10 minutes.
- Mix flour, sugar, salt, and lemon zest.
- Rub in cold butter until crumbly.
- Add egg yolks and yeast mixture. Knead until smooth.
- Divide dough into 2 equal portions, wrap, and chill 30–60 minutes.
2. Fillings
- Walnut: Mix walnuts, sugar, lemon zest, cinnamon. Add hot milk; cool.
- Poppy seed: Mix poppy seeds, sugar, lemon zest, vanilla. Add hot milk; cool.
3. Assemble
- Roll each dough portion into a rectangle (about 10×14 in / 25×35 cm).
- Spread filling evenly, leaving a 1-inch border.
- Roll tightly and seal ends.
4. Egg Wash (Traditional Shine & Crack Pattern)
- Brush rolls with egg yolk. Chill 15 minutes.
- Brush with egg white. Chill another 15 minutes.
5. Bake
- Preheat oven to 350°F (180°C).
- Prick tops lightly with a fork.
- Bake 30–35 minutes until golden with natural cracks.
Tips for Perfect Beigli:
- Fillings must be completely cool
- Don’t overfill or it will crack too much
- Beigli tastes even better after 1–2 days
Storage:
- Wrap tightly — keeps up to 1 week
- Freezes beautifully ❄️
If you want, I can:
- simplify it for beginners
- give measurements in grams only
- or write a viral holiday Facebook caption 🎄









