Hungarian Poppy Seed Roll (Beigli)

READY IN: 2hrs




  • 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!