Beigli - Hungarian

Dough:

  • 90 dkg flour

  • 25 dkg margarine

  • 12.5 dkg of fat

  • 10 dkg powdered sugar

  • 2.5 dkg of yeast

  • 1 dkg of salt

  • 2 egg yolks

  • 1 dl cold cream

  • about 2 dl of water



filling:

  • 85 dkg poppy seeds or walnuts

  • 50 dkg granulated sugar

  • 15 dkg breadcrumbs

  • 0.5 l of milk
    (So ​​if you want 3 walnuts and 3 poppies, you need 40 dkg walnuts, 40 dkg poppies, 25-25 dkg sugar, 8-8 dkg breadcrumbs, and 3-3 dl milk for the filling!)




 

 

  1. Crumble the yeast, fat, margarine, eggs, salt, icing sugar into the flour. And at the very end, cream and water.

  2. Once the dough has been put together, put it in the fridge for about 20 minutes.

  3. Boil the milk with the sugar for the filling. Then add the walnuts or poppy seeds and cook until thick. Remove from the heat and add the breadcrumbs.

  4. Divide the dough into 6 and extend into a 25x30 cm rectangle. There is no need to flour either the dough or the board.

  5. Divide the filling into 6 and grease the dough with it.

  6. Roll up the bejgli dough and grease with egg yolk. When the egg yolk has dried, smear it with egg white.

  7. Let the dough cool overnight, but not in the refrigerator.

  8. The next morning, prick the dough and bake at 180 ° C for 25 minutes.


Baking temperature: 180 ° C