Hungarian Beigli (Bejgli)

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Hungarian Beigli (Bejgli) – Straight Recipe

Ingredients:

• 500 g flour
• 200 g butter, softened
• 100 g sugar
• 25 g fresh yeast (or 7 g dry yeast)
• 200 ml lukewarm milk
• 2 egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Walnut filling:

• 200 g ground walnuts
• 100 g sugar
• 50 ml milk
• 1 tsp vanilla extract

Poppy seed filling:

• 200 g ground poppy seeds
• 100 g sugar
• 50 ml milk
• 1 tsp vanilla extract

For brushing:

• 1 beaten egg

Instructions:

1. Dissolve yeast in warm milk with a little sugar; let foam.
2. Mix flour, sugar, salt, egg yolks, butter, vanilla; add yeast mixture; knead smooth dough; let rise 1–1.5 h.
3. Mix filling ingredients into paste.
4. Roll dough into rectangle, spread filling, leaving edges free; roll into log; seal edges.
5. Place on baking sheet, brush with egg, score lightly.
6. Bake 180 °C (350 °F) 35–45 min until golden.
7. Cool completely before slicing.