Here’s a traditional-style Hungarian Bejgli (Poppy Seed and Walnut Rolls) recipe — this sweet, festive pastry is typically made for Christmas and Easter but delicious year-round. Below is a detailed version, combining both mákos (poppy seed) and diós (walnut) fillings:
🇭🇺 Hungarian Bejgli (Mákos és Diós Bejgli)
Poppy Seed and Walnut Rolls
🧈 Dough Ingredients (for 2 rolls):
- 400 g all-purpose flour
- 200 g unsalted butter (cold, cubed)
- 50 g powdered sugar
- 1 egg yolk
- 100 ml sour cream
- 10 g fresh yeast or 1 packet (7 g) active dry yeast
- Pinch of salt
🥜 Walnut Filling:
- 200 g ground walnuts
- 100 ml milk
- 100 g sugar
- 1 tsp vanilla sugar or extract
- Zest of 1 lemon
- Optional: handful of raisins soaked in rum
🌱 Poppy Seed Filling:
- 200 g ground poppy seeds
- 100 ml milk
- 100 g sugar
- 1 tsp vanilla sugar or extract
- Zest of 1 lemon or orange
- Optional: raisins or a spoon of honey
🥚 For brushing:
- 1 egg yolk (for shine)
- 1 egg white (to seal and second coat)
Leave a Reply