Hungarian Poppy Seed and Walnut Beigli – Mákos és Diós Bejgli
Instructions
Warm the milk slightly and mix with the yeast. Let stand for 5–10 minutes.
In a large bowl, combine the flour, powdered sugar, and salt. Add the butter, egg yolks, and yeast mixture.
Knead until a smooth dough forms. Divide into two equal portions, cover, and refrigerate for about 30 minutes.
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.
For the walnut filling, combine the walnuts, sugar, milk, honey, lemon zest, cinnamon, and raisins. Cook over low heat until thick. Cool completely.
Roll each piece of dough into a rectangle.
Spread the cooled filling evenly over the dough, leaving a small border around the edges.
Fold the edges inward and roll the dough tightly into a log.
Place the rolls seam-side down on a parchment-lined baking sheet.
Brush with egg yolk mixed with milk. Let the rolls rest for about 20 minutes.
Prick the tops several times with a fork or skewer to allow steam to escape.
Bake in a preheated 350°F (175°C) oven for 30–40 minutes, until golden brown.
