Hungarian Poppy Seed and Walnut Beigli – Mákos és Diós Bejgli

Instructions

1. Warm the milk and mix it with the yeast and 1 teaspoon of sugar. Let stand for 5–10 minutes.
2. In a large bowl, combine the flour, powdered sugar, and salt. Add the butter, egg yolks, and yeast mixture.
3. Knead until a smooth dough forms. Divide into 2 equal portions, cover, and refrigerate for 30 minutes.
4. For the poppy seed filling, combine the poppy seeds, sugar, milk, honey, lemon zest, vanilla, and raisins in a saucepan. Cook over low heat until thick. Cool completely.
5. For the walnut filling, combine the walnuts, sugar, milk, honey, lemon zest, cinnamon, and raisins. Cook over low heat until thick. Cool completely.
6. Roll each portion of dough into a thin rectangle.
7. Spread one filling evenly over each rectangle, leaving a small border around the edges.
8. Fold the edges inward and roll each rectangle tightly into a log. Place seam-side down on a parchment-lined baking sheet.
9. Brush the rolls with the egg yolk mixed with milk. Let them rest for 20 minutes.
10. Prick the tops several times with a fork or skewer.
11. Bake in a preheated 350°F (175°C) oven for 30–40 minutes, until golden brown.
12. Cool completely before slicing.

Prep Time: 45 minutes
Chill Time: 30 minutes
Bake Time: 30–40 minutes
Servings: 2 rolls