Ingredients
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100 ml Milk
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50 g Sugar
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25 g fresh yeast
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500 g Flour
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200 g Butter
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2 Eggs
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Walnut filling:
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200 g ground walnuts
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150 g Sugar
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2 tbsp apricot jamor orange marmelade
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75 ml Milk
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100 ml raisins
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Poppy seed filling:
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200 g ground poppy seeds
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150 g Sugar
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2 tbsp apricot jamor orange marmelade
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75 ml Milk
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100 ml raisins
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Brush with egg:
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1 egg
Directions
These cake rolls (Beigli) are made in almost every Hungarian home for Christmas and Easter. Traditionally, there are two types of filling: walnut, and poppy seeds, each with their own symbolic meaning. Walnuts protects the home from evil hexes, while poppy seeds signify prosperity and welfare. The innumerable tiny seeds were originally seen as a fertility charm, ensuring a plentiful harvest in the coming year. In addition to the traditional fillings, new flavors are popular too, such as chestnut cream with raisins, or Nutella. The poppy seed roll and walnut roll are also common in other central and eastern European countries, such as Romania, Ukraine or Poland.
How to Make Beigli:
- Heat the milk and sugar to around 37° C (100° F)
- Crumble the yeast together with the milk and let it stand until the mixture has risen.
- Soften the butter and mix with the flour (use your hands).
- Make a well in the center of the flour and pour in the yeast mixture and eggs.
- Knead it all together.
- Cover and let it rest for 1 hour.
- Meanwhile, mix the ingredients for the two fillings, but leave out the raisins for now.
- Split the dough into two parts.
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Roll out each piece of dough with a rolling pin into a square.
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Use a spatula to spread out the filling, stopping 1 cm away from the edges, then add the raisins.
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Now fold the edges over the filling and press down on all four sides before rolling up the dough.
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Poke small holes in the top with a fork and sides to prevent it cracking.
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Brush with egg.
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Bake in the oven at 180° C (356° F) for 35 mins.
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Let it cool under a towel.
