👩🍳 Instructions:
- Make the dough:
- In a large bowl, mix flour, sugar, salt, and yeast. Cut in butter until crumbly.
- Add egg yolks, sour cream, and milk, mixing until a soft dough forms.
- Knead briefly until smooth (don’t overwork). Cover and chill for 30 minutes.
- Prepare fillings:
- For each filling, heat milk and sugar until sugar dissolves, then stir in nuts/poppy seeds, cinnamon, and lemon zest.
- Cook for 2–3 minutes until thickened. Cool completely.
- Roll and fill:
- Divide dough in half. Roll each half into a rectangle (about 12×8 inches).
- Spread walnut filling on one piece, poppy seed filling on the other, leaving ½ inch border.
- Roll up jelly-roll style, tucking ends under. Place seam-side down on a parchment-lined baking sheet.
- Egg wash:
- Brush first with egg yolk, let dry (30 minutes). Brush with egg white, let dry again.
- This creates the classic shiny, crackly beigli crust.
- Bake:
- Preheat oven to 350°F (175°C). Bake 30–35 minutes until golden brown.
- Cool completely before slicing to keep filling from spilling out.
💡 Tips for Perfect Beigli:
- Chill dough and filling slightly before rolling — it keeps the shape nice and tight.
- Prick the top of the rolls gently with a fork before baking to prevent cracking.
- Wrap in foil once cooled; it tastes even better the next day as the flavors meld.
Would you like me to give you a step-by-step photo guide for rolling and filling (so it comes out bakery-perfect)?
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