Beigli – Christmas Poppy Seed and Walnut Roll Cakes
Beigli is a traditional Hungarian Christmas treat of a sweet yeast bread that encases a filling of poppy seeds or ground walnuts. Here we share both versions so you can make one or both.
How long will it take?
3 hours
What’s the serving size?
Serves 8
What do I need?
For the dough
- 2 tsp sugar, divided
- ½ cup lukewarm milk
- 15 g dried yeast
- 500 g plain flour
- 200 g unsalted butter
- 2 eggs
- 50 g icing sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp lemon zest
For the walnut filling
- ½ cup milk
- 100 g icing sugar
- 200 g walnuts, finely ground
- 1 handful walnuts, coarsely chopped
- 2 tbsp raisins
- ½ tsp lemon zest
- ½ tsp orange zest
- Pinch of ground cinnamon
- 2 tbsp apricot jam
For the poppy seed filling
- ½ cup milk
- 100 g icing sugar
- 250 g poppy seeds, ground
- 2 tbsp raisins (optional)
- ½ tsp lemon zest
Other
- 1 egg, separated
How do I make it?
- Dissolve 1 teaspoon sugar in lukewarm milk, then add yeast, stir, and set aside for 5 minutes.
- Meanwhile, work flour and butter by hand in a large bowl to make a crumbly mixture. Add eggs, icing sugar, salt, vanilla, 1 teaspoon sugar, lemon zest and the milk mixture. Stir to combine, then knead well to bring the dough together.
- Divide dough into 4 balls, cover and set aside to rest for 30 minutes.
- Meanwhile, make the fillings. To make the walnut filling add milk and icing sugar to a saucepan over medium high heat. Bring to the boil, then remove pan from the heat and add the ground and chopped walnuts, raisins, lemon and orange zest, cinnamon, and apricot jam. Stir thoroughly and set aside to cool completely.
- For the poppy seed filling add milk and icing sugar to a saucepan over medium high heat. Bring to the boil, then remove pan from the heat and add ground poppy seeds, raisins, and lemon zest. Stir thoroughly and set aside to cool completely.
- Line 2 baking trays with baking paper.
- On a floured surface roll out each piece of dough into a rectangle measuring 30 x 35 centimetres.
- Spread each rectangle with either walnut or poppy seed filling leaving a 1 ½ centimetre border around each edge. Roll up lengthwise and place rolls on baking tray.
- Lightly whisk egg yolk and brush over rolls, then place in the fridge for 30 minutes to “dry”. Lightly whisk egg white and brush over top of egg yolk and refrigerate for 30 minutes. with beaten egg yolk.
- Preheat oven to 180C.
- Remove from the fridge and use a skewer to prick the tops and sides to allow steam to escape. Bake for 25 – 35 minutes or until golden brown.
TOP TIPS
- Store in a cool, dry place (not the fridge) for up to 4 days or freeze for longer storage.
- Store unsliced for maximum freshness, slicing only when serving.
