Poppy Seed Roll (Mákos Bejgli)
Mákos Bejgli (Poppy Seed Roll) is a classic Hungarian pastry, especially popular around Christmas time. The origin of bejgli dates back to the 19th century and has since become an integral part of Hungarian festive traditions. The combination of crumbly pastry and rich poppy seed filling is irresistible. Poppy seeds are a symbol of abundance and good fortune, so it's no wonder that bejgli is an indispensable element of holiday tables.
Ingredients for this recipe
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Preparation Steps
1
Dissolve the yeast in lukewarm milk with one teaspoon of sugar, and let it stand for 5-10 minutes until foamy.
2
In a large bowl, combine the flour and salt, then rub in the butter until it resembles coarse crumbs.
3
Add the proofed yeast, sugar, and egg yolks. Knead until you have a smooth dough.
4
Divide the dough into two portions, shape them into balls, wrap them in plastic wrap, and refrigerate for 1 hour.
5
Meanwhile, prepare the filling: bring the milk to a boil, then stir in the ground poppy seeds, sugar, vanilla sugar, and lemon zest.
6
Let the poppy seed filling cool completely, making it easier to spread.
7
Roll out the dough into a rectangle, then evenly spread the filling over it.
8
Tightly roll up the dough like a Swiss roll and place it on a baking sheet lined with parchment paper.
9
Brush the top of the roll with egg yolk and let it rest for 30 minutes.
10
Bake in a preheated oven at 350°F (180°C) for 35-40 minutes, or until golden brown.
