Beigli (Hungarian Poppy Seed and Walnut Roll)
Local name: Mákos és diós beigli
In short: Sweet yeast dough rolled around ground poppy seed or walnut filling, glazed and baked into the Hungarian Christmas classic. It takes about 1 h 45 min in total and makes 12 servings.
- Prep
- 1 h
- Cook
- 45 min
- Resting
- 2 h
- Total
- 1 h 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 520 kcal
Beigli is the sweet roll that Hungarians bake for Christmas, with a thin, tender, buttery yeast dough rolled around a dense filling of ground poppy seeds or walnuts. The surface is brushed twice with egg so it bakes into a glossy, crackled crust, and the rolls are sliced thick once they cool. Beigli keeps well and its flavor deepens over a few days, so many families bake it a week ahead.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Rub in the butter until crumbly, then stir in the egg, yolk, milk and lemon zest to form a soft dough. Knead briefly, wrap and chill for 1 hour.
- For the poppy seed filling, simmer the poppy seeds, sugar, milk, butter, honey and lemon zest in a small pan for 5 minutes, stirring until thick. Stir in the raisins and cool.
- For the walnut filling, simmer the walnuts, sugar, milk, butter, honey and orange zest for 5 minutes, stirring until thick. Cool completely.
- Heat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Divide the dough in two. Roll each half into a rectangle about 30 x 25 cm (12 x 10 in) and 4 mm thick.
- Spread one rectangle with the poppy seed filling and the other with the walnut filling, leaving a 1 cm (1/2 in) border. Roll up each tightly from the long side, pinch the seam and tuck the ends under.
- Place the rolls seam side down on the tray, brush with the beaten egg and chill for 30 minutes.
- Brush again with the egg yolk and prick all over with a fork or toothpick, which makes the glaze crackle as it bakes.
- Bake for 40 to 45 minutes until deep golden brown. A little cracking and leaking is normal.
- Cool on the tray completely before slicing with a serrated knife. For the best flavor, wrap the rolls and keep them for a day or two before serving.
Tips
- Poppy seeds must be freshly ground. Buy them ground or grind them in a coffee or spice grinder just before cooking, because old poppy seeds taste bitter.
- Brush with egg, chill and brush again. The two coats give beigli its glossy, marbled crackle, so do not skip the chilling step.
Questions and answers
Can I make beigli ahead of time?
Yes. Beigli keeps well for 5 days wrapped at room temperature and improves in flavor after a day or two. It can be frozen for 2 months.
Where can I find ground poppy seeds?
Look in Central and Eastern European shops or online. You can also grind whole poppy seeds in a clean coffee or spice grinder just before cooking.
Why did my beigli crack?
Some cracking is normal and part of the traditional look. Heavy cracking or leaking usually comes from overfilling or a seam that is not sealed, so roll tightly and tuck the ends under.
How long does it take to make Beigli (Hungarian Poppy Seed and Walnut Roll)?
About 1 h 45 min in total: 1 h of preparation and 45 min of cooking.
How many calories are in Beigli (Hungarian Poppy Seed and Walnut Roll)?
About 520 kcal per serving, with 11 g of protein, 58 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 58 g |
| Fat | 27 g |
| Fiber | 5 g |
| Sugar | 28 g |
| Sodium | 140 mg |
Estimated values, calculated from the ingredients.
