The Hirshon Hungarian Poppy Seed And Walnut Beigli – Mákos És Diós Bejgli

🇭🇺 Hungarian Poppy Seed And Walnut Beigli – Mákos És Diós Bejgli

🧾 Ingredients:

For the dough:

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

For the walnut filling:

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

For the poppy seed filling:

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

For brushing:

• 1 egg (separated)

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👩‍🍳 Instructions:

1. Dissolve the yeast in lukewarm milk with a little sugar. Let it sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour, powdered sugar, and salt. Add butter and rub it in until crumbly.
3. Add egg yolks and yeast mixture. Knead into a smooth dough.
4. Divide into 4 equal parts and let rest for 30 minutes.

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5. Prepare the fillings:
   Heat milk and sugar until dissolved, then mix with walnuts or poppy seeds. Add vanilla and lemon zest. Let cool.

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6. Roll each dough piece into a rectangle.
7. Spread fillings (2 with walnut, 2 with poppy seed).
8. Roll tightly and tuck the ends.

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9. Place on a lined baking tray. Brush with egg yolk, let dry slightly, then brush with egg white.
10. Prick with a fork.