Hungarian Bejgli (Walnut & Poppy Seed Rolls)

Ingredients

Dough

• 500 g all-purpose flour
• 250 g unsalted butter, cold, cubed
• 80 g sugar
• 2 egg yolks
• 200 ml milk, lukewarm
• 25 g fresh yeast (or 7 g dry yeast)
• Pinch of salt
• 1 tsp vanilla extract

Walnut Filling

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

Poppy Seed Filling

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

To Finish

• 1 egg (for brushing)

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Instructions

1. Dissolve yeast in lukewarm milk with a little sugar; rest 5–10 minutes.
2. Mix flour, butter, sugar, salt; add egg yolks, vanilla, and yeast milk. Knead smooth.
3. Divide dough into 4 portions; rest 30 minutes.
4. Heat milk with sugar; mix into walnuts (or poppy seeds). Add lemon zest and vanilla. Cool.
5. Roll each dough portion into a rectangle. Spread filling evenly.
6. Roll tightly, seal ends, place seam-side down on lined tray.
7. Brush with beaten egg yolk; chill 15 minutes.
8. Brush with egg white; chill again 15 minutes.
9. Prick rolls with a fork.
10. Bake at 180°C (350°F) for 30–35 minutes until golden.
11. Cool completely before slicing.