Office cuisine

Bejgli (walnut and poppy seeds rolls)


Judit Suveges_beigli 2Author: Judit Suveges, Hungary

Beigli is an authentic Hungarian pastry roll that is often served for Christmas. It is sweet and has many varieties of fillings, the most common of which are poppy seeds and walnuts. Most pastry shops and grocery stores also sell Beiglis in other delicious assortments, ranging from chestnut to plum filled versions. Beigli originates from Germany and in Hungary it became a custom to bake Beigli for Christmas in the 19th century during the Austro-Hungarian Monarchy. Most families in Hungary have their own Beigli recipe and if you wish to make your very own traditional Beigli at home, here is a great recipe to follow. To be honest, it is not a “piece of cake”, but the result is well worth the effort!

Ingredients:

For the poppy seed filling:
300 g of ground poppy-seed
200 g sugar
1 vanilla-sugar
50 g of raisins
2 tablespoons of lemon juice
1 dl milk

For the walnut filling:
300 g minced walnut
200 g sugar
1 vanilla-sugar
50 g of raisins
zest of one lemon
2 tablespoons of sugar
1 dl milk

For the dough:
500 g flour
250 g butter
50 g sugar
2 eggs
20 g fresh yeast
1 dl milk
pinch of salt

Instructions:

Prepare the poppy seed filling

Bring the water with the sugar in it to the boil.
Remove the mixture from the heat and pour onto the ground poppy seed.
Mix in the drained raisins, the vanilla sugar.
Add grated rind of a lemon and 1 tablespoon of its juice.

Prepare the walnut filling

Bring the milk with the sugar in it to the boil.
Remove the mixture from the heat and pour onto the ground walnuts.
Mix in the drained raisins, the vanilla sugar and grated rind of a lemon.

Prepare the dough

Warm the milk a bit. It should be lukewarm.
Add the egg to the milk and mix it.
Crumble yeast in the mixture.
Add diced butter to the flour, sprinkle it with 50 g caster sugar and a pinch of salt.
Mix in milk with the yeast in it and knead a dough.
Make 4 loaves, wrap them up in cling film and let them rest in the fridge for at least 2 hours (even better, if you leave it there for a whole night).
Knead the loaves a bit.
Roll them out into a 1/2 cm thick rectangle on a floured board.
Spread filling onto the dough, leave out a 2-3 cm strip at the longer side.
Fold back a 2-3 cm strip at the shorter sides (prevents the stuffing from coming out).
Roll the dough up and place them in buttered oven dish.
Brush the top of the rolls with slightly beaten egg yolk and let them rest for 30 minutes.
Spread the rolls with egg white, it gives a nice glaze.
Let rolls rest for another half an hour.
Prick the top and the sides of the rolls with a fork, it prevents cracking.
Bake the beigli in preheated oven at 180 °C for about 40 minutes until the top gets a nice brown colour. In the first 20 minutes do not open the oven.
Let pastry cool in the oven dish. Cut the rolls into slices if you want to serve them immediately.

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This entry was written by yeefoodblog and published on February 8, 2016 at 11:33. It’s filed under Winter competition. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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