Beigli (Walnut and Poppy Seed Rolls)
Also called bejgli, baigli, Hungarian Christmas roll
A short, buttery yeast dough rolled tightly around a thick spiral of walnut or poppy seed filling, made in pairs.
- Makes
- 2 rolls, one walnut and one poppy seed
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Walnut filling
Poppy seed filling
Method
Dough. Mix the flour (500 g4¼ cups), yeast (10 g1 tbsp) and salt. Cut in the cold butter (150 g⅔ cup). Add the powdered sugar (100 g¾ cup + 1 tbsp), egg yolks (2), milk (150 ml½ cup + 2 tbsp) and zest and knead briefly into a smooth dough. It is a short dough, not a bread dough. Divide in 2 and chill 30 minutes.
Walnut filling. Heat the milk (150 ml½ cup + 2 tbsp) with the granulated sugar (200 g1 cup) until it dissolves. Add the ground walnuts (400 g) and cook on low for 5 minutes, stirring. Add the raisins (50 g⅓ cup), zest, cinnamon (1 tsp), rum (2 tbsp) and honey (40 g2 tbsp). Cool, then fold in the egg white (1).
Poppy seed filling. Heat the milk (150 ml½ cup + 2 tbsp) with the granulated sugar (200 g1 cup), add the ground poppy seeds (400 g) and cook 5 minutes. Add the raisins (50 g⅓ cup), zest and honey (40 g2 tbsp). Cool.
Shape. Roll each piece of dough into a rectangle about 25 × 40 cm (10 × 16 inches). Spread one with each filling, thickly, leaving a ½ inch (1 cm) border. Roll up tightly from a long side, pinch the seam and ends, and set seam down on a lined baking sheet.
Brush with the beaten yolk, prick the tops in several places with a fork, and rest 20 minutes. Heat the oven to 340°F (170°C).
Bake 35 to 40 minutes, until deep golden. Cool completely before slicing.
Notes
- Filling first. The slices should show a thick spiral of filling. A thin, doughy spiral means too little filling or too loose a roll.
- Poppy seeds must be ground. Buy them ground or grind them in a coffee grinder.
- Keeping. Wrapped, it improves over 2 to 3 days as the filling moistens the dough.