Last updated on October 23rd, 2024.
Beigli is a traditional Hungarian pastry made of a sweet yeasted dough filled with different variations of sweet fillings like poppy seeds and walnuts, then shaped into spiral rolls.
Hungarian Beigli is one of those traditional recipes you will most likely find on the Christmas table during the holiday season. But for me, this is one of the pastries my best friend’s grandmother from Libya used to make. That’s because Jewish families that emigrated from Hungary or Eastern Europe to North Africa have brought recipes like this, integrating it into their holiday baking alongside traditional North African Jewish dishes.
Then, they traveled to Israel and introduced it to me, so I can not think of Rosh Hashanah or Yup Kippur without it.
My biggest impression of this delicious pastry is that the dough is a cross between sweet bread and cookie. It is light and elastic like bread but also tender, dense, and sweet like a cookie. To achieve this texture, I used only the egg yolk and added more sugar than I would when I baked sweet bread, like this Israeli Rugelach or this Apple babka.
This is my Jewish version of the classic Hungarian pastry. For more Jewish recipes from around the world check out this Polish Apple Cake, this Italian Sfratti Cookies, and these Moroccan Sfenj donuts.
Ingredients
For the dough
- All-purpose flour.
- Instant yeast. See the recipe note on the recipe card for dry, active, or fresh yeast.
- Salt.
- Sugar.
- Egg yolks. I used just the yolks instead of the whole eggs because egg whites are mostly water, and I wanted to reduce the amount of liquids in the dough.
- Lukewarm milk. The milk needs to be lukewarm; if it is too hot, it will kill the year. And cold milk will delay the rise time.
- Vanilla extract. If you can, use vanilla sugar instead.
- Unsalted butter at room temperature.
- Orange zest is not a classic ingredient in this Hungarian dessert, but flour adds a lot of flavor that complements both the poppy seed and walnut version. If you prefer, use lemon zest.
- Egg for egg wash.
For a vegan option, use water instead of milk and vegan butter or margarine.
For the poppy seeds and walnut fillings
We will make the filling separately but in the same way and with the same ingredients.
- For the Poppyseed roll: use whole poppy seeds. Most recipes call for ground poppy seeds, but when we ground them, they release a very bitter taste that is hard to ignore. However, it provides the dramatic black color of the poppy seeds, so if you do not want to skip this part, use a coffee grinder to ground them before making the filling.
- For the walnut rolls: Ground walnuts.
- Powdered sugar.
- Flour.
- Large whole eggs.
- Soft butter.
- Optional: two tablespoons of raisins.
How to Make
The dough needs to rest twice, so planning is essential. You can make the filling while the dough rests for the first time or up to three days ahead.
Make the Dough
Step one: In a large bowl, mix the flour, yeast, sugar, salt, and egg yolks on low while adding the milk and vanilla extract.
Step two: Mix until the flour is hydrated, then add the butter.
Step three: Knead on medium speed until the dough ball is smooth.
Step four: Place the dough in a bowl, cover it with plastic wrap, and set it aside to rest for about 90 minutes. Note: The dough will not be very elastic and will not rise very much or fast.
Make the Fillings
Step one, make the poppy seed filling: Place the poppy seeds, sugar, flour, egg, and butter in a food processor and process until smooth. Transfer the filling to a bowl, and mix in the raisins, if using.
Step two, make the walnut filling: Place the ground walnuts, sugar, flour, egg, and butter in a food processor and process until smooth. Transfer to a separate bowl and mix in the raisins.
Assemble and Bake
Step one: Divide the dough into two equal pieces. Using a rolling pin, roll the first piece into a 12×16-inch rectangle. Set the second part aside while you work.
Step two: Evenly spread the poppyseed filling over the rolled dough.
Step three: Roll the dough to make a spiral log, starting with the longer side. Seal the ends of the poppy seed roll.
Step four: Repeat with the second part of dough and walnut filling.
Step five: Place the logs on a large baking tray lined with parchment paper, brush with the egg wash, and set aside for the second rise, which should take about two hours.
Tips for Perfect Beigli
- The dough is smooth but not very elastic and does not rise very much. It will double its size but not have a fluffy, pillowy feel.
Yields
This recipe yields two large Beigli, one with poppy seed filling and one with walnut filling. Each roll can be sliced into about 12-15 pieces, depending on the size of each slice. You can also make four medium rolls; dive the dough into four parts and roll each into 8×10 rectangles. Spread each part with half of the filling.
Store, Make Ahead, and Freeze
- Store: Beigli can be stored in an airtight container at room temperature for up to 5 days. If you prefer, it can be refrigerated to keep it fresher longer.
- Make ahead: You can make the fillings up to 2 days in advance.
- Freeze: Beigli can be frozen either before or after baking. To freeze before baking, wrap the rolled Beigli in plastic wrap and foil, place in a plastic bag then freeze for up to 2 months. Thaw in the fridge overnight and bake as directed. To freeze after baking, wrap in plastic and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Beigli Recipe
Sweet yeasted dough filled with poppy seeds or walnut filling.
Ingredients
For The Dough
- 3 1/2 Cups All-purpose flour (420g/14oz)
- 2 1/4 teaspoons Instant yeast
- 1/2 teaspoon Salt
- 1/2 Cup Sugar (100g)
- 2 Large Egg yolks at room temperature
- Zest from orange
- 3/4 Cup Lukewarm milk (180ml)
- 1 teaspoon Vanilla extract
- 5 Tablespoons Unsalted butter at room temperature (70g)
- 1 Large Egg for egg wash
For The Poppyseed Filling
- 1 Cup Whole poppy seeds (150g)
- 1/2 Cup Powdered sugar (60g)
- 1 Tablespoon Flour
- 4 Tablespoons Unsalted butter at room temperature (55g)
- 1 Large Egg
For the Walnut Filling
- 1 1/2 Cups Ground walnuts (150g)
- 1/2 Cup Powdered sugar (60g)
- 1 Tablespoon Flour
- 4 Tablespoons Unsalted butter at room temperature (55g)
- 2 Tablespoons Raisins optional
Instructions
Make the dough
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In a bowl of a standing mixer, mix on low speed the flour, yeast, sugar, salt, orange zest, and egg yolks while you drizzle in the milk and vanilla extract.
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Mix on low speed until you have a shaggy mass and the flour has been hydrated, about 1-2 minutes.
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Add the butter and increase the speed to medium.
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Knead using the dough hook until you have a smooth dough ball, about 3-4 minutes.
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Cover the bowl with plastic wrap and set aside to rest for the first rise for 90-120 minutes. Meanwhile, make the fillings.
Make the Poppyseeds Filling
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Using a food processor process the ingredients until smooth and you have a paste consistency.
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Transfer the filling to a clean medium bowl, and wash the food processor to use for the next filling.
Make the Walnut Filling
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Place the ground walnut and the rest of the ingredients in a food processor and process to a smooth paste.
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Transfer the filling to a separate bowl and mix in the raisins.
Assemble and Bake
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Divide the dough into two equal pieces, each about 420g.
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Roll the first piece into a 12×16-inch rectangle.
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Spread the poppyseed filling over the rectangle.
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Starting with the longer end, roll the dough into a spiral log.
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Place the log over a large baking tray lined with parchment paper.
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Repeat with the second piece of dough and use the walnut filling.
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Brush with the egg wash, and set aside to rest for the second rise for about 90-120 minutes.
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Bake at 350F (180C) for 25-28 minutes over the middle oven rack, turning the pan after 20 minutes.
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Remove the pan from the oven and let cool for 30-60 minutes before serving
Recipe Notes
- Store at room temperature for up to five days, or freeze covered with plastic wrap in a plastic bag for up to three months.
- To reheat: bake for 15-20 minutes or until soft and warm at a 300F (166C) preheated oven.
- To make ahead: the filling can be made up to two days ahead and refrigerated.
- You can freeze the unbaked logs for up to two months. Place the logs over a baking tray lined with parchment paper and wrap the tray with plastic wrap. Top with aluminum foil and freeze.
- The dough is smooth but not very elastic and does not rise very much. It will double its size but not have a fluffy, pillowy feel.
- This recipe yeilds two 16-inch logs, each can be shared into 12-15 slices, depending on the size of the slices.
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