Marcipános Bejgli
Marcipános Bejgli is one of the most beloved holiday pastries, a staple on every Christmas table. The origin of bejgli dates back to 19th-century Hungary, where it was made with various fillings – poppy seeds, walnuts, and, of course, marzipan. This version is a modern take on the classic recipe, where the soft dough and the sweet, rich almond filling create a perfect harmony. Try it and bring the holiday spirit into your kitchen!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the yeast with a teaspoon of sugar, and let it stand until foamy. TIP: Make sure the milk isn't too hot, or it will damage the yeast.
2
In a large bowl, combine the flour, powdered sugar, and a pinch of salt. Crumble in the butter, then add the yeast mixture, egg yolks, and sour cream. Knead the dough until smooth. TIP: Work quickly to prevent the butter from melting.
3
Divide the dough into two equal portions, shape them into balls, wrap them in plastic wrap, and refrigerate for 30 minutes to rest.
4
Roll out one portion of the dough into a rectangle, about 1 cm thick. Grate or evenly spread the marzipan filling over it. TIP: Soften the marzipan beforehand if it's too firm.
5
Tightly roll up the dough like a log, then pinch the ends to seal, preventing it from splitting during baking. Repeat with the other portion of dough.
6
Place the bejglis on a baking sheet lined with parchment paper, brush them with egg wash, and let them rest at room temperature until the egg wash dries. TIP: The egg wash will give the bejgli a shiny crust.
7
Bake in a preheated oven at 350°F (180°C) for about 35-40 minutes, or until golden brown.
8
Cool the bejglis completely before slicing. TIP: Use a sharp knife for clean slices.
