👩🍳 Instructions
- Make the dough:
- In a bowl, dissolve yeast in lukewarm milk with 1 tsp sugar.
- In a large bowl, mix flour, powdered sugar, salt, and lemon zest. Add butter and rub into flour until crumbly.
- Add yeast mixture, egg yolks, and vanilla. Knead into a smooth dough.
- Divide into 2–3 equal portions (for walnut, poppy, or chocolate filling). Wrap in plastic and refrigerate 1 hour.
- Prepare the fillings:
- For walnut/poppy: Heat milk with sugar until dissolved. Add ground walnuts or poppy, flavorings, zest, and stir. Cool completely.
- For chocolate: Melt chocolate with butter, add sugar, cocoa, and a little milk until smooth. Let cool.
- Assemble the rolls:
- Roll out one piece of dough into a rectangle (about 30×25 cm).
- Spread filling evenly, leaving a 2 cm border.
- Roll tightly into a log. Pinch edges. Repeat with other doughs/fillings.
- Proof:
- Place rolls on a lined baking tray. Let rest 30 minutes at room temp.
- Egg wash for marbling:
- Brush with beaten egg yolk. Let dry 30 minutes.
- Brush with beaten egg white. Let dry completely.
- Bake:
- Preheat oven to 180°C (350°F).
- Bake 25–30 minutes until golden brown and shiny.
- Cool completely before slicing.
✨ Result: A golden, crack-free, marbled beigli with rich walnut, poppy seed, or chocolate filling – a true Hungarian Christmas and Easter classic.
Would you like me to also give you storage & serving tips (so it stays soft for days like Hungarian grandmas make it)?