A traditional Hungarian festive pastry, Beigli is a rolled yeast dough cake filled with rich walnut or poppy seed filling—perfect for holidays.
Ingredients
Dough
- 3 cups all-purpose flour
- ½ cup sugar
- ½ tsp salt
- 1 packet (7 g) dry yeast
- ½ cup milk, warm
- ½ cup unsalted butter, softened
- 2 eggs
- Zest of 1 lemon
Walnut Filling
- 1½ cups ground walnuts
- ½ cup sugar
- ½ cup milk
- 1 tsp vanilla extract
Poppy Seed Filling (Optional)
- 1½ cups ground poppy seeds
- ½ cup sugar
- ½ cup milk
- 1 tsp vanilla extract
Egg Wash
- 1 egg, beaten
Instructions
- Make the Dough
- Dissolve yeast in warm milk with a pinch of sugar.
- Mix flour, sugar, salt, and lemon zest.
- Add eggs, butter, and yeast mixture; knead into smooth dough.
- Cover and let rise 1–1½ hours until doubled.
- Prepare Filling
- Heat milk and sugar, stir in walnuts (or poppy seeds) and vanilla. Cook briefly until thick. Cool.
- Shape Rolls
- Divide dough in half, roll into rectangles.
- Spread filling evenly, leaving edges free.
- Roll tightly from the long side. Pinch edges to seal.
- Bake
- Place rolls on parchment-lined baking sheet, brush with egg wash.
- Bake at 180°C (350°F) for 30–35 minutes until golden.
- Cool completely before slicing.
Tips
- Chill filling slightly before spreading to avoid tearing dough.
- Traditional Beigli has both walnut and poppy seed rolls.
- Slice thinly to see beautiful spiral layers.
Do you want me to also make a short Facebook-friendly version for this recipe?
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