Diós és Mákos Beigli (Walnut and Poppy
Seed Roll)
Baking beigli for Christmas and Easter is a traditional
Hungarian custom. Beigli is a slang for these sweet rolls made with rich walnut
and poppy seed fillings. It takes a bit of a practice to make them to come out
nice, as the rolls have a tendency to split open during the baking. The dough
has to be firm in texture, and the fillings should not be over-sweetened or
juicy. The best-looking and tasting beigli came from my dear Mother's kitchen,
she knew all the tricks and had the talent to utilize them.
Ingredients
Walnut filling
- 3 cups ground walnuts
- ¾ cup granulated sugar
- 2 tablespoons apricot jam
- 2 tablespoons breadcrumbs
- 1 cup water
Poppy seed filling
- 3 cups ground poppy seed
- 1 cup granulated sugar
- 1 lemon peel, grated
- 2 tablespoons breadcrumbs
- 1 cup milk
OR
- 2 10oz. cans Solo poppy seed
filling (extra juice drained off)
Dough
- ⅓ pound butter
- 8 cups all-purpose flour
- 1 egg yolk (save the white for
glazing)
- 2 whole eggs
- 1 ½ cups sour cream
- 1 tablespoon granulated sugar
- Pinch of salt
In a deep bowl work the butter into 7 cups of flour with
your fingers. Make a well and add the rest of the ingredients. Kneed with hand
until the dough sticks together, and smooth in texture. The dough should be
firm, otherwise work in more flour. Cover the bowl with wax paper and put it
into the refrigerator for an hour.
While the dough is resting, prepare the fillings.
Heat the water and sugar until boiling; turn the heat
down and simmer with constant stirring until a medium-thick syrup forms. Add in
the walnuts and mix it well. Take the pot off the stove and stir in the jam and
breadcrumbs.
Heat up the milk to boiling point. Reduce the heat and
add in the poppy seed mixed with the breadcrumbs. Stir in the sugar and lemon
peel, and simmer for few more minutes while stirring constantly.
Preheat the oven to 400 F.
Take out the dough from the refrigerator and place it on
a floured board. Cut it up into four equal pieces and work them into balls.
Roll the balls out (one at a time) to ¼ thick rectangles, and spread each with
the cold filling; leave ¼ inch space around the edges. Each of the fillings
should cover two of the rectangles. Starting at the long side, roll the
rectangles up to tight loaves and tuck the ends under. Slightly flatten the
rolls with your palm.
Place the loaves on two baking sheets, leave some space
between them to grow. Slightly beat the saved-up egg white and paint the top of
the rolls with it. Make a few small and shallow cuts on the tops, or gently
pierce with fork on the sides.
Reduce the oven heat to 350 F; bake each sheet separately
on the middle rack for about 30 minutes, or until the rolls are golden brown.
Cool thoroughly before slicing and serving.
The loaves can also be kept in the freezer tightly
wrapped up in aluminum foil for several weeks. Defrost in room temperature,
then slice.
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