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

Ingredients:

Dough:

• 500 g all-purpose flour
• 200 g butter (softened)
• 2 eggs
• 50 g sugar
• 25 g fresh yeast (or 7 g dry yeast)
• 120 ml milk (lukewarm)
• Pinch of salt
• 1 tsp vanilla sugar (optional)

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Walnut Filling:

• 250 g ground walnuts
• 100 g sugar
• 100 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp honey (optional)
• 1 tbsp breadcrumbs (optional, to thicken)

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Poppy Seed Filling:

• 250 g ground poppy seeds
• 100 g sugar
• 120 ml milk
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1–2 tbsp raisins (optional)
• 1 tbsp honey (optional)

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Instructions:

1. Prepare dough
   Dissolve yeast in warm milk. Mix flour, sugar, salt, butter, eggs, and yeast mixture. Knead until smooth. Cover and rest for 1 hour.
2. Make fillings
   Heat milk with sugar, add walnuts or poppy seeds, lemon zest, vanilla, and cook until thick. Let cool.
3. Roll dough
   Divide dough into two parts. Roll each into a rectangle.
4. Fill & shape
   Spread walnut filling on one and poppy seed filling on the other. Roll tightly.
5. Rest
   Place on baking tray, brush with egg yolk. Let rest 20–30 minutes.
6. Bake
   Bake at 180°C (350°F) for 30–40 minutes until golden brown.
7. Cool
   Let cool completely before slicing for clean layers.

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Serve: