The Hirshon Hungarian Poppy Seed And Walnut Beigli 🇭🇺
Instructions
1. Prepare the Dough
Dissolve yeast in warm milk with a pinch of sugar, let sit 5–10 minutes.
In a large bowl, combine flour, sugar, salt, eggs, butter, vanilla, and yeast mixture.
Knead until smooth and elastic. Cover and let rise 1–1.5 hours, until doubled.
2. Prepare the Filling
For poppy seeds or walnuts: heat milk with sugar until dissolved.
Mix with ground poppy seeds or walnuts (add lemon zest/cocoa/cinnamon if desired).
Cool to room temperature.
3. Shape the Beigli
Roll out dough into a rectangle (approx. 30×40 cm).
Spread filling evenly, leaving a small border at edges.
Roll tightly into a log. Seal edges by pinching.
Place on baking sheet lined with parchment, seam side down.
4. Second Rise
Let the rolls rest 30 minutes.
5. Egg Wash & Bake
Preheat oven to 180°C (350°F).
Brush rolls with beaten egg.
Bake 35–45 minutes, until golden brown.
6. Cool & Slice
Let the rolls cool completely before slicing.
Store in an airtight container; flavors improve after a day.
💡 Tips
Chill the dough slightly before rolling for easier handling.
Poppy seed filling is traditional; walnut filling is a rich alternative.
Slice with a serrated knife for clean cuts.
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