Hungarian Poppy Seed & Walnut Roll (Bejgli)

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Ingredients

For the Dough:

• 500 g (4 cups) all-purpose flour
• 250 g (1 cup) unsalted butter, softened
• 50 g (¼ cup) powdered sugar
• 1 teaspoon salt
• 2 egg yolks
• 200 ml (¾ cup + 1 tbsp) warm milk
• 7 g (2¼ tsp) active dry yeast

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For the Walnut Filling:

• 300 g (3 cups) ground walnuts
• 150 g (¾ cup) sugar
• 100 ml (⅓ cup + 1 tbsp) milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Poppy Seed Filling:

• 250 g (2 cups) ground poppy seeds
• 150 g (¾ cup) sugar
• 100 ml (⅓ cup + 1 tbsp) milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For Brushing:

• 1 egg (separated, for glazing)

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Instructions

1. Dissolve yeast in warm milk and let stand 5–10 minutes.
2. In a bowl, mix flour, powdered sugar, and salt. Rub in butter until crumbly.
3. Add egg yolks and yeast mixture. Knead into a smooth dough. Cover and let rest 1 hour.
4. Prepare fillings:
   • Heat milk and sugar until dissolved.
   • Remove from heat and mix with walnuts (for walnut filling) or poppy seeds (for poppy filling).
   • Add vanilla and lemon zest. Let cool.
5. Divide dough into two portions. Roll each into a rectangle.
6. Spread one filling on each rectangle and roll tightly into logs.
7. Place on a lined baking sheet. Brush with egg yolk, let dry slightly, then brush with egg white (this helps create a shiny, crackled top).
8. Bake at 180°C (350°F) for 30–35 minutes until golden brown.
9. Cool completely before slicing.

Traditionally served during holidays in Hungary.