Hungarian Poppy Seed and Walnut Beigli (Veganized)

Hungarian Poppy Seed and Walnut Beigli (Veganized)

Ingredients:

For the Dough:

• 500 g all-purpose flour
• 200 g vegan butter or margarine
• 50 g sugar
• 7 g dry yeast
• 150 ml warm plant-based milk (almond, oat, or soy)
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• Pinch of salt
• 1 tsp vanilla extract

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Walnut Filling:

• 250 g ground walnuts
• 100 g sugar
• 120 ml plant-based milk
• 1 tsp vanilla extract
• Zest of 1 lemon

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Poppy Seed Filling:

• 250 g ground poppy seeds
• 100 g sugar
• 120 ml plant-based milk
• 1–2 tbsp maple syrup or agave
• 1 tsp vanilla extract

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For Brushing:

• 2 tbsp plant-based milk + 1 tsp maple syrup

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Instructions:

1. Mix flaxseed with water and let sit for 10 minutes.
2. Dissolve yeast in warm plant milk with a little sugar. Let it foam for 5–10 minutes.
3. In a bowl, mix flour, sugar, and salt.
4. Add vegan butter, flax egg, vanilla, and yeast mixture. Knead into a smooth dough.
5. Divide into 2 equal portions and let rest for 30 minutes.

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Make the Fillings:

6. Heat plant milk and sugar for each filling separately.
7. Stir in walnuts for one filling and poppy seeds for the other.
8. Add vanilla, lemon zest (for walnut), and maple syrup (for poppy seed). Let cool.

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Assemble:

9. Roll each dough piece into a rectangle.
10. Spread one filling on each.
11. Roll tightly into logs and seal edges.
12. Place on a baking tray and brush with the plant milk mixture.
13. Let rest for 20 minutes.

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Bake:

14. Bake at 180°C (350°F) for 35–40 minutes until golden.
15. Let cool completely before slicing.