Best Hungarian Poppy Seed Roll Beigli Recipes

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

HUNGARIAN POPPY SEED ROLL (BEIGLI)

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!

HUNGARIAN POPPY SEED ROLL

Steps:

• Dissolve the yeast and granulated sugar in 1/4 cup of lukewarm milk. Set aside for 10 minutes until the liquid forms a foamy mixture. Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours). Grind the walnuts and poppy seeds separately. Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool. Divide the dough into two halves and roll each half on a floured surface into 12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on all edges. Turn up the sides to prevent leaking and roll the beigli lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork.

HUNGARIAN BEIGLI

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.