Instructions:
1. Prepare the Dough
• Dissolve the yeast in lukewarm milk and let it sit for about 5 minutes until foamy.
• In a large mixing bowl, combine flour, sugar, and salt. Add the cold butter and rub it into the flour mixture until crumbly.
• Add the yeast mixture and egg yolks to the flour. Knead until the dough is smooth.
• Divide the dough into two equal parts, wrap them in plastic wrap, and chill in the refrigerator for 1 hour.
2. Prepare the Fillings
• For the poppy seed filling: In a saucepan, combine ground poppy seeds, sugar, milk, lemon zest, and honey (if using). Heat over medium, stirring continuously, until thickened. Remove from heat and let it cool.
• For the walnut filling: In another saucepan, combine ground walnuts, sugar, milk, orange zest, and honey (if using). Heat and stir until thickened. Remove from heat and let it cool.
3. Roll Out the Dough and Add Filling
• On a lightly floured surface, roll out each dough ball into a rectangle (about ¼ inch thick).
• Spread the poppy seed filling evenly over one rectangle of dough, leaving a small border around the edges. Do the same with the walnut filling on the other piece of dough.
• Roll each dough rectangle tightly, like a jelly roll, and tuck the ends under to seal.
4. Glaze and Rest
• Brush each roll with egg yolk. Let them rest at room temperature until the egg yolk glaze dries, then place in the refrigerator for 30 minutes.
5. Preheat Oven and Final Glaze
• Preheat your oven to 350°F (180°C).
• Brush the rolls with egg white for a shiny finish.
6. Bake
• Place the rolls on a baking sheet lined with parchment paper. Bake for about 35-40 minutes or until golden brown.
• Allow the beigli to cool completely before slicing.
These rolls have a delightful balance of rich, nutty or poppy seed filling and tender dough. They’re best enjoyed sliced and make a wonderful holiday treat!
Csatlakozz hozzánk, és oszd meg velünk a kedvenc magyar ételedet!