Published: December 21 2023
If you're looking to try out a delicious Hungarian recipe, then you must try the Sweet Beigli from Budapest. This traditional pastry is filled with either poppy seed or walnut filling, and is perfect for any occasion.
Making the Dough
To make the dough, you will need ingredients such as wheat flour, yeast, salt, sugar, lemon zest, butter, and egg. Mix all the ingredients except for the egg and milk in a bowl, and knead until you have a crumbly dough. Let the dough rest in the fridge overnight. The next day, roll out the dough into rectangles and spread jam on top. Add the filling and roll it up.
Poppy Seed Filling
For the poppy seed filling, you will need milk, sugar, vanilla sugar, and ground poppy seed. Cook the ingredients until thick and flavored with lemon zest.
Walnut Filling
The walnut filling requires ground walnuts, milk, sugar, vanilla sugar, and a few drops of baking rum. Spread the walnut filling onto the rolled out dough.
Baking the Beigli
Before baking, brush the rolls with beaten yolk and let it dry. Then, brush the surface with egg white and let it rest for 30 minutes. Bake the Beigli in a preheated oven at 180°C for 28-30 minutes.
Try out this delicious Hungarian recipe and enjoy the flavors of Budapest!
Questions & Answers
What is a Beigli? Beigli is a traditional Hungarian pastry that is commonly made for special occasions, particularly during the Christmas season. It is a roll-shaped pastry filled with either poppy seed or walnut filling.
What are the ingredients for the dough of Beigli? The ingredients for the dough of Beigli include:
- 500 g wheat flour
- Half a cube of Budafok yeast
- 5 g salt
- 50 g sugar
- Lemon zest
- 150 g butter
- 1 egg
- Milk (for soaking up the dough as needed)
What is the process of making the dough for Beigli? To make the dough for Beigli:
- Whisk together the butter, yeast, sugar, and salt.
- Add the egg and some cold milk to create a crumble dough.
- Cut the dough into 2 equal pieces and shape them into balls.
- Cover the dough balls with foil and refrigerate overnight.
- The following morning, roll out each piece into a rectangle shape.
- Spread a thin layer of jam on top of the dough.
- Place the walnut or poppy seed filling in the center and spread it evenly.
- Place the marzipan mass on top (optional).
- Grate dark chocolate on top of the mass (optional).
- Fold the sides and bottom of the dough on top of the filling and then roll it up.
What are the ingredients for the poppy seed filling in Beigli? The ingredients for the poppy seed filling in Beigli include:
- 300 ml milk
- 150 g sugar
- 1 packet of vanilla sugar
- 400 g ground poppy seed
- Lemon zest
What is the process of making the poppy seed filling for Beigli? To make the poppy seed filling for Beigli:
- In a pot, combine the milk, sugar, vanilla sugar, and ground poppy seed.
- Cook the mixture until thickened.
- Flavor the filling with lemon zest.
What are the ingredients for the walnut filling in Beigli? The ingredients for the walnut filling in Beigli include:
- 400 g ground walnut
- 200 ml milk
- 150 g sugar
- 1 packet of vanilla sugar
- A few drops of baking rum (optional)
What is the process of making the walnut filling for Beigli? To make the walnut filling for Beigli:
- In a pot, combine the ground walnut, milk, sugar, vanilla sugar, and baking rum (if desired).
- Cook the mixture until thickened.
How should the rolls be prepared before baking? Once the rolls are filled, they should be prepared for baking as follows:
- Brush the rolls with the separated and beaten yolk.
- Store the rolls in a cool place until the yolk is completely dry (approximately 1 hour).
- Store the rolls at room temperature until tiny cracks appear on the surface.
- Brush the surface with egg white and poke the sides.
- Allow the rolls to rest for approximately 30 minutes before baking.
What is the baking temperature and time for Beigli? Beigli should be baked in a preheated oven at 180 °C for 28-30 minutes. If the rolls are browning too quickly, the temperature can be reduced to 170 °C. It is important not to open the oven door while baking to prevent the crust from cracking open.
