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!
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- 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
- 1In a small bowl, mix together the yeast, water and sugar. Set aside.
- 2In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
- 3Make 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.
- 4Mix this together until it forms a dough ball.
- 5Remove 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.
- 6To make the filling:.
- 7Place 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.
- 8Pore 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.
- 9When the filling has cooled, divide risen dough into four balls.
- 10Roll 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.
- 11Spread 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.
- 12Let them sit for 20 minutes to rise a little.
- 13Preheat oven to 425F.
- 14Rolls with beaten egg white.
- 15Bake for 25-30 minutes.
- 16Cool on wire racks and slice into 1/2" slices.
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Nutritional Facts for Hungarian Poppy Seed Roll (Beigli)
Serving Size: 1 (2218 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1873.0
- Calories from Fat 980
- Total Fat 108.9 g
- Saturated Fat 53.1 g
- Cholesterol 413.2 mg
- Sodium 908.3 mg
- Total Carbohydrate 195.3 g
- Dietary Fiber 10.2 g
- Sugars 80.5 g
- Protein 36.0 g
The following items or measurements are not included:
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