Beigli: Hungarian Walnut and Poppy Seed Roll

BAIGLI WITH WALNUTS AND POPPY - HUNGARIAN SPONGECAKE

Beigli: Hungarian Walnut and Poppy Seed Roll

Paula

A traditional Hungarian beigli made with soft, buttery dough and generously filled with rich walnut and fragrant poppy seed fillings—comforting, nostalgic, and perfect for the holidays.

4.90 from 49 votes

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Course Dessert

Cuisine Hungarian

Ingredients

Dough:

500 g all-purpose flour
200 g butter
10 g fresh yeast
1/2 teaspoon salt
50 g powdered sugar
2 egg yolks
150 ml warm milk
1 teaspoon vanilla extract

Poppy Seed Filling:

200 g poppy seeds
80 g sugar
100 ml milk

Walnut Filling

200 g ground walnuts
50 g raisins
70 g sugar
1 teaspoon vanilla extract
100 ml milk

Glazing

1 egg (separated)

Instructions

Dough:

Sift the flour into a bowl and mix in the salt. Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Dissolve the yeast in about 50 ml of the warm milk along with 1 tablespoon of the sugar. Let it sit for 5 minutes, until slightly foamy.
Add the yeast mixture to the flour, along with the egg yolks, remaining sugar, and vanilla extract.
Gradually add the remaining warm milk and knead for 5–10 minutes, until you obtain a soft, smooth, non-sticky dough. Add a little flour or milk if needed.
Cover the dough with cling film and refrigerate for 30 minutes.

Prepare the Poppy Seed Filling

Heat the milk and sugar in a saucepan until the sugar has completely dissolved.
Pour the hot milk over the ground poppy seeds, stir well, and set aside to cool.

Prepare the Walnut Filling

Heat the milk with the sugar and raisins until the sugar dissolves.
Pour the mixture over the ground walnuts, stir well, then add the vanilla extract. Set aside.

Assemble the Beigli

Remove the dough from the refrigerator and divide it into two equal pieces.
Roll the first piece into a thin rectangle. Spread the poppy seed filling evenly over the surface, then roll it up tightly.
Place the roll seam-side down on a baking tray lined with parchment paper.
Repeat with the second piece of dough and the walnut filling, placing the roll next to the first one.

Glaze and Bake

Mix the egg yolk with 1 tablespoon of milk and brush it evenly over both rolls. Refrigerate for 10 minutes.
Remove from the fridge and brush the rolls with the beaten egg white. Refrigerate again for 10 minutes.
Preheat the oven to 180°C (356°F).
Bake for 35–40 minutes, until the rolls are beautifully golden and glossy.