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

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Instructions

1. Mix warm milk, sugar, and yeast. Let stand 5–10 minutes.
2. Combine flour, salt, butter, egg yolks, sour cream, and yeast mixture to form a smooth dough.
3. Cover and chill for 1 hour.
4. For fillings:
   • Heat milk and sugar in a saucepan.
   • Stir in walnuts or poppy seeds.
   • Add vanilla/honey and lemon zest. Cool completely.
5. Divide dough into portions and roll into rectangles.
6. Spread filling evenly and roll tightly.
7. Place on lined baking sheet. Brush with egg wash.
8. Let rest 20 minutes, brush again for a shiny crust.
9. Bake at 350°F (175°C) for 35–40 minutes until golden.
10. Cool completely before slicing.