Ingredients
Dough
- 500 g flour
- 200 g butter
- 50 g sugar
- 2 egg yolks
- 20 g fresh yeast (or 7 g dry yeast)
- 200 ml warm milk
- pinch of salt
Poppy Seed Filling
- 300 g ground poppy seeds
- 150 g sugar
- 100 ml milk
- 1 tsp lemon zest
- 1 tsp vanilla sugar
- 50 g raisins (optional)
For brushing
- 1 egg
Instructions
- Dissolve yeast in warm milk with a little sugar. Let it activate for about 10 minutes.
- In a bowl mix flour, sugar, salt, butter, egg yolks and yeast mixture. Knead into a soft dough.
- Cover and let it rest 1 hour.
Filling
4. Heat milk and sugar, add poppy seeds, lemon zest, vanilla sugar and raisins. Mix and let cool.
Assemble
5. Divide dough into 2 parts and roll each into a rectangle.
6. Spread poppy seed filling evenly.
7. Roll tightly into a log.
Bake
8. Place on baking tray, brush with egg.
9. Bake at 180°C (350°F) for 35–40 minutes until golden brown.
Slice and serve.
If you want, I can also show you the traditional Hungarian bakery version of Bejgli (so it won’t crack and looks perfect).
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