This is a traditional Hungarian Beigli🇭🇺

Instructions

1. Make the dough:
   • Dissolve yeast in warm milk with a pinch of sugar.
   • In a bowl, combine flour, powdered sugar, salt, and butter. Rub until crumbly.
   • Add yeast mixture and egg yolks, knead into a smooth dough.
   • Wrap and chill for 30 minutes.
2. Prepare the fillings:
   • For each filling, mix ground nuts or poppy seeds with sugar, zest, and warm milk until spreadable.
3. Roll and fill:
   • Divide dough into two equal parts.
   • Roll each into a rectangle (about 30×25 cm).
   • Spread one with walnut filling, the other with poppy seed filling.
   • Roll up tightly from the longer side, sealing the edges.
4. Brush and rest:
   • Place rolls seam-side down on a lined baking sheet.
   • Brush with egg yolk, let rest 15 minutes.
5. Bake:
   • Preheat oven to 180°C (350°F).
   • Bake for 35–40 minutes until golden brown.
6. Cool:
   • Let cool completely before slicing—this helps the swirl set beautifully.

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👉 Traditionally, families make both poppy seed and walnut Beigli, as it’s said to bring luck and prosperity for the New Year. 🍀✨

Would you like me to also share some tips for keeping the beigli from cracking while baking? That’s one of the trickiest parts!