Ingredients
For the Dough:
- 3 cups (375 g) all-purpose flour
- 1 cup (225 g) unsalted butter, cold and cubed
- ½ cup (120 ml) milk, lukewarm
- ¼ cup (50 g) sugar
- 1 egg yolk
- 1 tablespoon sour cream
- 1 packet (7 g) instant yeast
- 1 teaspoon vanilla extract
- Pinch of salt
For the Walnut Filling (Diós):
- 1½ cups (150 g) ground walnuts
- ½ cup (100 g) sugar
- ½ cup (120 ml) milk
- ½ teaspoon cinnamon (optional)
- Zest of 1 lemon
- 1 tablespoon honey
For the Poppy Seed Filling (Mákos):
- 1½ cups (150 g) ground poppy seeds
- ½ cup (100 g) sugar
- ½ cup (120 ml) milk
- Zest of 1 lemon or orange
- 1 tablespoon honey
- Optional: 2 tablespoons raisins soaked in rum
For Brushing:
- 1 egg yolk (for color)
- 1 egg white (for shine)
Instructions
- Make the Dough:
In a large bowl, mix flour, sugar, salt, and yeast.
Cut in butter using your fingers or a pastry cutter until crumbly.
Add milk, egg yolk, sour cream, and vanilla, then knead into a smooth dough.
Divide into two equal parts, shape into balls, wrap in plastic, and chill for 1 hour. - Prepare the Fillings:
In separate saucepans, warm milk and sugar just until the sugar dissolves.
Remove from heat and stir in ground walnuts for one, and ground poppy seeds for the other.
Add zest, honey, and any extras. Let cool completely before spreading. - Assemble the Rolls:
Roll out each dough portion into a rectangle about ¼-inch thick.
Spread the walnut filling on one and the poppy seed filling on the other, leaving about 1 inch of border.
Roll up tightly, tuck the ends under, and place seam-side down on a parchment-lined baking sheet. - Brush & Rest:
Brush with egg yolk and refrigerate for 30 minutes.
Then brush with egg white and let rest another 30 minutes at room temperature. - Bake:
Preheat oven to 350°F (175°C).
Bake for 35–40 minutes, until golden brown and shiny. - Cool & Slice:
Let cool completely before slicing into beautiful spirals of filling and dough.
Tips for Perfect Bejgli 🇭🇺
- Don’t overfill — too much filling can cause cracking during baking.
- For authentic texture, rest the dough twice (cold + room temp).
- Store tightly wrapped — they actually taste even better the next day!
Serving Suggestion:
Serve slices with coffee or mulled wine, or arrange both rolls side by side for a beautiful Christmas platter.
Would you like me to make a short “story-style intro” for this recipe — something warm and nostalgic you could use for a blog or Facebook post (like “Every Hungarian table has these golden rolls at Christmas”)?