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Beigli recipe.
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Beigli Poppy seed & Walnut Patry

A traditional Hungarian sweet yeasted dough filled with poppy seeds or walnut filling, and rolled into a spiral pastry.
Course Dessert
Cuisine European
Keyword Beigli
Prep Time 20 minutes
Cook Time 22 minutes
Servings 24 Slices
Author Dikla Levy Frances

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
  • 1 Large Egg
  • 4 Tablespoons Unsalted butter at room temperature (55g)
  • 2 Tablespoons Raisins optional

Instructions

Make the dough

  • 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.
  • Mix on low speed until you have a shaggy mass and the flour has been hydrated, about 1-2 minutes.
  • Add the butter and increase the speed to medium.
  • Knead using the dough hook until you have a smooth dough ball, about 3-4 minutes.
  • 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

  • Using a food processor process the ingredients until smooth and you have a paste consistency.
  • Transfer the filling to a clean medium bowl, and wash the food processor to use for the next filling.

Make the Walnut Filling

  • Place the ground walnut and the rest of the ingredients in a food processor and process to a smooth paste.
  • Transfer the filling to a separate bowl and mix in the raisins.

Assemble and Bake

  • Divide the dough into two equal pieces, each about 420g.
  • Roll the first piece into a 12x16-inch rectangle.
  • Spread the poppyseed filling over the rectangle.
  • Starting with the longer end, roll the dough into a spiral log.
  • Place the log over a large baking tray lined with parchment paper.
  • Repeat with the second piece of dough and use the walnut filling.
  • Brush with the egg wash, and set aside to rest for the second rise for about 90-120 minutes.
  • Bake at 350F (180C) for 25-28 minutes over the middle oven rack, turning the pan after 20 minutes.
  • Remove the pan from the oven and let cool for 30-60 minutes before serving

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.