Best Hungarian Beigli Recipes

HUNGARIAN BEIGLI

Hungarian Beigli image

This is a traditional walnut roll which is served in many Hungarian families at Christmas and Easter as a special treat. This recipe has been handed down in my family for generations. The preparation takes time, plus the dough needs an hour and 30 minutes of resting time, but the result is well worth the effort!

Provided by SLAIMBEER

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 2h35m

Yield 24

Number Of Ingredients 13

Ingredients

5 tablespoons white sugar
1 cup unsalted butter, cubed
3 egg yolks
1 (8 ounce) container sour cream
4 cups self-rising flour
1 (.25 ounce) package active dry yeast
1 cup whole milk
1 cup white sugar
2 ½ cups finely chopped walnuts
1 lemon, zested
⅔ cup golden raisins
1 egg
1 tablespoon water

Steps:

Combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Add the flour and yeast and process until the dough comes together. If the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.
Shape the dough into a ball, cover with a damp towel, and set aside. To make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).
Preheat an oven to 375 degrees F (190 degrees C).
Bake the loaves until they're a deep golden brown, about 35 to 45 minutes.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 32.8 g, Cholesterol 57.9 mg, Fat 18.9 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 7.3 g, Sodium 279.2 mg, Sugar 14.5 g

HUNGARIAN POPPY SEED ROLL (BEIGLI)

Hungarian Poppy Seed Roll (Beigli) image

This is my recipe that I made after trying a recipe from the internet that just didn't work (thank goodness I made a trial batch before taking it to my Hungarian fiances' sisters' house for Christmas dinner, and had time to make it again). If you try this, don't be alarmed if the beigli seem to "explode" in the oven. I was worried about it to the first time making it, but my soon-to-be mother-in-law assured me that most of the time it happens. Also, I recommend letting them cool completely before eating because they are not really good when warm. Enjoy!

Provided by MizEmerilLagasse

Categories Dessert

Time 2h

Yield 4 poppy seed rolls

Number Of Ingredients 14

Ingredients

2 (1/4 ounce) packets active dry yeast
1 cup lukewarm water
2 tablespoons sugar
4 1/2-4 3/4 cups flour
1/2 teaspoon salt
1 cup cold butter, cut into cubes
2 eggs, separated
1/2 cup sour cream
1/2 lb poppy seed, ground (it is very important to grind them. I use a coffee grinder)
1/2 cup butter
1 cup whole milk
1 1/4 cups sugar
2 eggs
2 lemons, zest of

Steps:

In a small bowl, mix together the yeast, water and sugar. Set aside.
In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
Mix this together until it forms a dough ball.
Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
To make the filling:.
Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
When the filling has cooled, divide risen dough into four balls.
Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
Let them sit for 20 minutes to rise a little.
Preheat oven to 425F.
Rolls with beaten egg white.
Bake for 25-30 minutes.
Cool on wire racks and slice into 1/2" slices.
Enjoy!

Nutrition Facts : Calories 1873, Fat 108.9, SaturatedFat 53.2, Cholesterol 413.3, Sodium 908.3, Carbohydrate 195.3, Fiber 10.2, Sugar 80.6, Protein 36

HUNGARIAN BEIGLI

Hungarian Beigli image

This is a Christmas and Easter tradition in most Hungarian households. Make the dough the night before and leave in the fridge, this makes it easier to handle before baking. This recipe can be made upto 7 days ahead and kept in the fridge in an airtight container.

Provided by Zsuzsa

Categories Breads

Time P1DT40m

Yield 3 rolls, 10-15 serving(s)

Number Of Ingredients 11

Ingredients

500 g self raising flour
1 -2 teaspoon dry yeast
5 tablespoons sugar
250 g butter
3 egg yolks
1 cup sour cream or 1 cup pure cream
300 g walnuts, crushed
200 g caster sugar
1 lemon, rind of
100 g sultanas
1 cup water

Steps:

To make the dough:.
Put sugar, butter, egg yolks and sour cream or cream in a food processor and process well.
Add flour and yeast and process again.
Put in fridge overnight.
Next day, take dough out about 1 and a half hours before baking to let thaw.
To make filling:.
Make a syrup by boiling the water and sugar.
Stir in walnuts.
Remove from heat and stir in sultanas.
Allow to cool.
To fill dough:.
Dividide dough in three parts and roll out each part to about half a centimetre thick.
Spread some filling on each part and roll up like a Swiss roll.
Place in baking dish, brush with and egg yolk and put in a warm spot for one hour to rise.
Brush with egg whites and put in the fridge for half an hour more, this makes the dough shiny when baked.
Bake in a moderately hot (about 200 degrees celsius) oven for 35-40 minutes.