Here’s a traditional Hungarian Bejgli (Walnut, Poppy Seed, or Chocolate Roll) recipe 🇭🇺
🥖 Ingredients
For the dough:
- 500 g (4 cups) all-purpose flour
- 250 g (1 cup + 2 tbsp) unsalted butter, cold, cubed
- 50 g (¼ cup) powdered sugar
- 7 g (2 tsp) instant yeast (or 20 g fresh yeast)
- 100 ml (½ cup minus 1 tbsp) lukewarm milk
- 2 egg yolks
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
For the walnut filling (Diós töltelék):
- 200 g (2 cups) ground walnuts
- 120 g (½ cup + 2 tbsp) sugar
- 100 ml (½ cup) milk
- 1 tsp vanilla sugar or extract
- 1 tsp ground cinnamon
- Zest of 1 lemon
For the poppy seed filling (Mákos töltelék):
- 200 g (2 cups) ground poppy seeds
- 120 g (½ cup + 2 tbsp) sugar
- 100 ml (½ cup) milk
- 1 tsp vanilla sugar or extract
- Zest of 1 lemon or orange
For the chocolate filling (optional):
- 200 g (7 oz) dark chocolate, melted
- 2 tbsp butter
- 2 tbsp powdered sugar
- 2 tbsp cocoa powder
- Splash of milk
For brushing:
- 1 egg yolk (for first brushing)
- 1 egg white (for second brushing, gives marbled effect)