Beigli with walnut and poppy is a cake that has always fascinated me. I admit that at first I always chose the poppy version. The bittersweet taste enchanted me for many years.
Gradually, I began to appreciate the walnut version, probably since I discovered the beneficial properties of walnuts. Then followed a few years in which the walnut version was always on my plate.
The poppy version remained in the shadows, until I decided to make it at home. And I’m glad I did as it is as good as the walnut. The poppy cake fed my soul, again.
I used a recipe translated from a Hungarian website, so it’s as close as you can get to the traditional Hungarian nut & poppy seed roll; which is what I was hoping for. The cake turned out beautifully and delighted everyone in the family. It’s simple, delicious, and soft!
INGREDIENTS
Dough:
500 g flour
200 g butter
10 g yeast
1/2 teaspoon salt
50 g powdered sugar
2 egg yolks
150 ml warm milk
1 teaspoon vanilla extract
Poppy stuffing:
200 g poppy seeds
80 g sugar
100 ml milk
Walnut filling:
200 g walnuts
50 g raisins
70 g sugar
1 teaspoon vanilla extract
100 ml milk
Glazing
1 egg for glazing