Hungarian Bejgli

Ingredients:

Dough:

• 500 g all-purpose flour
• 250 g butter or lard
• 50 g powdered sugar
• 20 g fresh yeast (or 7 g dry yeast)
• 1 egg + 1 egg yolk
• 100–120 ml milk
• 1 pinch salt

Walnut filling:

• 300 g ground walnuts
• 150 g sugar
• 100 ml milk
• 1 packet vanilla sugar
• Lemon zest (optional)

Poppy seed filling:

• 300 g ground poppy seeds
• 150 g sugar
• 100 ml milk
• 1 packet vanilla sugar
• Lemon zest or raisins (optional)

For brushing:

• 1 egg yolk
• 1 egg white

Instructions:

1. Dissolve yeast in lukewarm milk with a little sugar.
2. Mix flour, butter, powdered sugar, salt, egg, egg yolk, and yeast mixture into a smooth dough. Chill for 30–60 minutes.
3. For the fillings, heat milk with sugar, then mix separately with walnuts or poppy seeds. Let cool completely.
4. Divide dough into portions and roll into rectangles.
5. Spread filling evenly and roll tightly.
6. Place rolls seam-side down on a baking tray.
7. Brush first with egg yolk and let dry slightly, then brush with egg white.
8. Prick lightly with a fork.
9. Bake at 180°C for 30–40 minutes until golden brown.
10. Cool completely before slicing.