This is a traditional Hungarian Beigli (also known as Poppy Seed and Walnut Rolls)

Traditional Hungarian Beigli (Poppy Seed & Walnut Rolls)

Ingredients:

Dough:

• 500 g all-purpose flour
• 250 g butter (cold, cubed)
• 50 g sugar
• 2 egg yolks
• 7 g dry yeast
• 120 ml warm milk
• Pinch of salt

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Walnut Filling:

• 250 g ground walnuts
• 100 g sugar
• 120 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon

Poppy Seed Filling:

• 250 g ground poppy seeds
• 100 g sugar
• 120 ml milk
• 1 tsp vanilla extract
• 1–2 tbsp honey (optional)

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For Brushing:

• 1 egg (beaten)

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Instructions:

1. Dissolve yeast in warm milk and let sit for 5–10 minutes.
2. Mix flour, sugar, and salt in a bowl.
3. Add butter, egg yolks, and yeast mixture. Knead into a smooth dough.
4. Divide dough into two portions and let rest for 30 minutes.

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Prepare Fillings:

5. Heat milk and sugar for each filling separately.
6. Stir in walnuts for one and poppy seeds for the other.
7. Add vanilla, lemon zest (walnut), and honey if desired. Cool completely.

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Assemble:

8. Roll dough into rectangles.
9. Spread fillings evenly over each dough piece.
10. Roll tightly into logs and seal edges.
11. Place on baking tray and brush with beaten egg.
12. Let rest for 20 minutes.

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Bake:

13. Bake at 180°C (350°F) for 35–40 minutes until golden brown.
14. Cool completely before slicing.