In a large bowl, combine flour, powdered sugar, and salt.
Cut in butter until mixture resembles coarse crumbs.
Add sour cream and egg yolks, mix into a smooth dough.
Divide into 2 balls, wrap, and chill for 30 minutes.
Prepare the Fillings:
For each filling, heat milk with sugar until dissolved.
Pour over ground nuts or poppy seeds. Stir in zest, spices, and flavorings.
Let cool completely before using.
Roll & Fill:
Roll out each dough ball into a rectangle (about 12×9 in / 30×23 cm).
Spread one with walnut filling, the other with poppy seed filling, leaving 1 inch border.
Roll up tightly from the long side, tucking in edges to seal. Place seam-side down on a parchment-lined baking sheet.
Brush & Rest:
Brush rolls with egg yolk. Let rest 15 minutes, then brush with egg white (this gives a shiny, crackly top).
Prick tops with a fork to prevent splitting.
Bake:
Bake at 350°F (175°C) for 30–40 minutes until golden brown.
Cool completely before slicing — this helps the filling set.
Serving & Notes
Slice into thick rounds — you’ll see beautiful spirals of filling.
Keeps well for several days, making it a great make-ahead holiday treat.
Traditionally, families make multiple loaves — some with walnut, some with poppy seed — because everyone has their favorite!
Would you like me to also share the shortcrust-style bejgli (without yeast, a bit denser, more old-fashioned), or stick with this lighter sour cream version?
