👩🍳 Instructions
1. Make the Dough
- Dissolve yeast in warm milk with 1 tsp sugar and let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, salt, and lemon zest.
- Add eggs, butter, and yeast mixture. Knead until smooth and elastic (about 8–10 minutes).
- Cover and let rise 1–1.5 hours until doubled in size.
2. Prepare the Fillings
- Walnut Filling: Heat milk and sugar gently, then stir in ground walnuts and vanilla. Cool.
- Poppy Seed Filling: Heat milk and sugar, then stir in ground poppy seeds and vanilla. Cool.
3. Assemble the Beigli
- Preheat oven to 350°F / 175°C.
- Divide dough into 2 portions. Roll each into a rectangle (~10×14 inches).
- Spread filling evenly, leaving 1 inch border.
- Roll dough carefully into a log, sealing edges well.
- Place on a parchment-lined baking sheet, seam-side down.
- Brush tops with beaten egg.
4. Bake
- Bake 35–40 minutes, until golden brown.
- Let cool completely before slicing (beigli tastes best after resting 24 hours).
✨ Tips
- Chill dough 15–20 minutes before rolling for easier handling.
- Toast walnuts lightly for extra flavor.
- Use a sharp serrated knife to slice without squishing the filling.
- Wrap in foil after cooling — keeps soft and fresh for up to a week.
If you want, I can also make a step-by-step photo guide version or a quick 1-roll version that’s easier for beginners but still authentic.
Do you want me to do that?
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