The Hirshon Hungarian Poppy Seed And Walnut Beigli – Mákos És Diós Bejgli🇭🇺
👩🍳 Instructions
Make the dough:
Dissolve yeast in warm milk with a teaspoon of sugar. Let it foam (5–10 minutes).
In a large bowl, combine flour, salt, and lemon zest. Rub in the cold butter until crumbly.
Add sugar, egg yolks, vanilla, and the yeast mixture. Knead until smooth.
Wrap dough and let rest in the fridge for at least 1 hour.
Prepare fillings:
Heat milk with sugar until dissolved.
Pour over walnuts (for one filling) and poppy seeds (for the other).
Stir in lemon zest, cinnamon (for walnuts), vanilla/raisins (for poppy).
Let cool completely — the mixture should be spreadable, not runny.
Shape the rolls:
Divide dough into 2 equal pieces. Roll each into a rectangle about 10×14 inches.
Spread walnut filling on one, poppy seed filling on the other. Leave 1 inch border.
Roll tightly from the long side, tuck ends underneath. Place seam-side down on parchment-lined tray.
Glaze & rest:
Brush with beaten egg yolk. Rest in a cool place until dry.
Then brush with egg white for shine. Rest again until dry.
(This double brushing helps create the traditional cracked but glossy crust.)
Bake:
Preheat oven to 350°F (175°C).
Bake for 35–40 minutes, until deep golden brown.
Cool completely before slicing.
✨ Tips for authentic Beigli:
The dough should be tender, not too yeasty — more pastry-like than bread.
Fill generously — Hungarians say a Beigli should be almost more filling than dough!
The cracks on top are traditional and actually desirable.
Ashley, would you like me to also give you a step-by-step shaping & glazing guide with pictures so you can get the authentic bakery look of Hungarian Beigli?
