The Hirshon Hungarian Poppy Seed And Walnut Beigli – Mákos És Diós Bejgli🇭🇺….-

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🧑‍🍳 Instructions:

1. Prepare the Dough:

1. Dissolve yeast in a spoon of lukewarm sour cream with a pinch of sugar (if using dry yeast).
2. In a bowl, mix flour, salt, and powdered sugar.
3. Cut in cold butter using fingers or pastry cutter until crumbly.
4. Add sour cream, egg yolk, and yeast mixture. Knead until smooth.
5. Divide into 2 equal parts, wrap, and chill for 1 hour.

2. Make the Fillings:

• In separate saucepans, heat milk and sugar (for each filling).
• Stir in walnuts or poppy seeds.
• Add zest and optional ingredients.
• Cook gently until thickened, then cool completely.

3. Assemble:

1. Roll out each dough into a rectangle (~30×25 cm).
2. Spread filling evenly, leaving 1–2 cm around edges.
3. Roll tightly like a jelly roll. Tuck in the ends.
4. Place on parchment-lined tray seam-side down.

4. Finish:

1. Brush rolls with egg yolk. Chill until dry (~30 min).
2. Then brush with egg white. Chill again for 30 min.
3. Poke small holes on top (to prevent cracking).
4. Bake in preheated oven at 180°C (350°F) for 30–35 minutes, until golden.

5. Cool completely before slicing!

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📝 Tips:

• Best served the next day—flavors develop.
• Store wrapped at room temp for 3–4 days.
• Freezes beautifully.

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