🇭🇺 Hungarian Beigli (Walnut & Poppy Seed Roll)

🧾 Ingredients:

For the dough:

• 500 g all-purpose flour
• 250 g butter (softened)
• 50 g powdered sugar
• 2 egg yolks
• 7 g dry yeast (or 20 g fresh yeast)
• 100 ml milk (lukewarm)
• 1 pinch salt

For the walnut filling (diós):

• 250–300 g ground walnuts
• 120 g sugar
• 100 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon

For the poppy seed filling (mákos):

• 250–300 g ground poppy seeds
• 120 g sugar
• 100 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon

For brushing:

• 1 egg (separated)

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👩‍🍳 Instructions:

1. Activate yeast:
   Mix yeast with lukewarm milk and a little sugar. Let sit 5–10 minutes until foamy.

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2. Prepare dough:
   In a bowl, combine flour, powdered sugar, and salt.
3. Add butter, egg yolks, and yeast mixture.
4. Knead into a smooth dough and let rest for 30 minutes.

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3. Prepare fillings:
   Heat milk with sugar until dissolved.
4. Divide and mix one part with walnuts and the other with poppy seeds.
5. Add vanilla and lemon zest. Let cool.

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4. Shape rolls:
   Divide dough into 2–4 portions.
5. Roll each into a rectangle.
6. Spread filling evenly.
7. Roll tightly and seal edges.

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5. Prepare for baking:
   Place rolls on a lined tray.
6. Brush with egg yolk, let dry slightly, then brush with egg white.
7. Prick lightly with a fork.