Hungarian Bejgli – Walnut & Poppy Seed Rolls

Hungarian Bejgli – Walnut & Poppy Seed Rolls

Ingredients

For the dough:

• 500 g all-purpose flour
• 200 g butter
• 50 g sugar
• 20 g fresh yeast
• 2 egg yolks
• 100 ml milk
• 1 pinch of salt

Walnut filling:

• 250 g ground walnuts
• 100 g sugar
• 50 ml milk
• 1 tablespoon honey
• 1 teaspoon cinnamon
• Grated lemon zest

Poppy seed filling:

• 250 g ground poppy seeds
• 100 g sugar
• 50 ml milk
• 1 tablespoon honey
• Grated lemon zest
• 1 teaspoon vanilla sugar

Instructions

1. Mix the flour, butter, sugar, salt, egg yolks, milk, and yeast to form a smooth dough.
2. Divide the dough into equal portions and let it rest for about 30 minutes.
3. For the walnut filling, gently heat the milk with sugar and honey. Stir in the ground walnuts, cinnamon, and lemon zest. Let it cool.
4. Prepare the poppy seed filling in the same way.
5. Roll each piece of dough into a rectangle and spread with the filling.
6. Roll it tightly into a log and place on a baking tray.
7. Brush with beaten egg yolk and let the rolls rest until slightly dry. Brush with egg white and let them rest again.
8. Prick the rolls several times with a fork to prevent cracking.
9. Bake at 180°C (350°F) for about 25–30 minutes, until golden brown.
10. Cool completely before slicing.

Hungarian name: Bejgli 🇭🇺