Hungarian Beigli (Walnut/Poppy Seed Roll) Recipe

Ingredients

Dough

• 500 g all-purpose flour
• 250 g butter (cold)
• 50 g powdered sugar
• 2 egg yolks
• 100 ml milk
• 10 g dry yeast
• pinch of salt

Filling (Walnut or Poppy Seed)**

• 300 g ground walnuts or poppy seeds
• 150 g sugar
• 100 ml milk
• 1 tbsp honey
• 1 tsp vanilla
• lemon zest (optional)

Top

• 1 egg (for brushing)

Instructions

1. Mix yeast with warm milk and a little sugar, rest 10 minutes.
2. Combine flour, butter, sugar, salt, egg yolks, and yeast mixture to form dough.
3. Divide into 2 parts, wrap, and chill 30 minutes.
4. Cook filling: heat milk, sugar, honey, then mix with walnuts/poppy seeds and vanilla. Let cool.
5. Roll dough into rectangles.
6. Spread filling evenly and roll tightly like a log.
7. Place on baking tray, brush with egg.
8. Let rest 20–30 minutes, then prick with a fork.
9. Bake at 180°C (350°F) for 30–35 minutes until golden.

Cool before slicing.