Hungarian Beigli, Walnut & Poppy Seed Roll Cake

🇭🇺 Hungarian Beigli – Walnut & Poppy Seed Roll Cake (Diós és Mákos Bejgli)

🧾 Ingredients:

For the dough:

• 500 g all-purpose flour
• 250 g butter (cold, cubed)
• 50 g powdered sugar
• 2 egg yolks
• 7 g dry yeast (or 20 g fresh yeast)
• 100 ml milk (lukewarm)
• 1 pinch salt

For the walnut filling:

• 250 g ground walnuts
• 100 g sugar
• 100 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon

For the poppy seed filling:

• 250 g ground poppy seeds
• 100 g sugar
• 100 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon

For brushing:

• 1 egg (separated)

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👩‍🍳 Instructions:

1. Activate yeast:
   Mix yeast with lukewarm milk and a little sugar. Let sit for 5–10 minutes until foamy.
2. Prepare dough:
   In a bowl, combine flour, powdered sugar, and salt. Add butter and rub until crumbly.
3. Add egg yolks and yeast mixture. Knead into a smooth dough.
4. Divide into 4 equal parts and let rest for 30 minutes.

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5. Make fillings:
   Heat milk and sugar until dissolved.
6. Divide mixture and mix one with walnuts, the other with poppy seeds.
7. Add vanilla and lemon zest to both. Let cool.

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8. Assemble rolls:
   Roll each dough portion into a rectangle.
9. Spread filling evenly (2 walnut, 2 poppy seed).
10. Roll tightly into logs and seal ends.

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11. Prepare for baking:
    Place on a lined tray.
12. Brush with egg yolk, let dry slightly, then brush with egg white.
13. Prick with a fork.