Best 2 Hungarian Beigli Recipes

**Hungarian Beigli: A Sweet and Festive Pastry for Special Occasions**

Hungarian beigli is a traditional pastry that holds a special place in Hungarian cuisine, often enjoyed during festive occasions like Christmas, Easter, and weddings. This delectable pastry consists of a sweet, nutty filling wrapped in a delicate yeast dough, resulting in a delightful combination of flavors and textures. With two classic variations – poppy seed and walnut – Hungarian beigli is a true testament to the country's rich culinary heritage.

**Poppy Seed Filling:** Indulge in the classic Hungarian poppy seed filling, made with freshly ground poppy seeds, sugar, honey, and spices. The rich, nutty flavor of the poppy seeds pairs perfectly with the sweet and aromatic filling, creating a harmonious balance of flavors.

**Walnut Filling:** Experience the rich and decadent walnut filling, crafted with finely chopped walnuts, sugar, honey, and spices. The walnuts add a delightful crunch and a distinct nutty flavor, complementing the sweetness of the filling.

**Combining the Dough and Filling:** The yeast dough used for Hungarian beigli is soft and pliable, providing a perfect vessel for the delicious fillings. The dough is rolled out into a thin sheet, spread with a generous layer of filling, and then carefully rolled up into a log.

**Baking and Finishing Touches:** The filled dough is baked until golden brown, exuding an enticing aroma that fills the air. Once cooled, the beigli is typically dusted with powdered sugar, giving it an elegant and festive appearance.

**Savor the Taste of Hungarian Tradition:** Hungarian beigli is a true delight, offering a taste of Hungarian tradition and culinary expertise. Each bite reveals the perfect harmony of flavors, textures, and aromas, making it a cherished pastry enjoyed by Hungarians and food enthusiasts worldwide.

Check out the recipes below so you can choose the best recipe for yourself!

HUNGARIAN POPPY SEED ROLL (BEIGLI)

Hungarian Poppy Seed Roll (Beigli) image

This is my recipe that I made after trying a recipe from the internet that just didn't work (thank goodness I made a trial batch before taking it to my Hungarian fiances' sisters' house for Christmas dinner, and had time to make it again). If you try this, don't be alarmed if the beigli seem to "explode" in the oven. I was worried about it to the first time making it, but my soon-to-be mother-in-law assured me that most of the time it happens. Also, I recommend letting them cool completely before eating because they are not really good when warm. Enjoy!

Provided by MizEmerilLagasse

Categories Dessert

Time 2h

Yield 4 poppy seed rolls

Number Of Ingredients 14

Ingredients

2 (1/4 ounce) packets active dry yeast
1 cup lukewarm water
2 tablespoons sugar
4 1/2-4 3/4 cups flour
1/2 teaspoon salt
1 cup cold butter, cut into cubes
2 eggs, separated
1/2 cup sour cream
1/2 lb poppy seed, ground (it is very important to grind them. I use a coffee grinder)
1/2 cup butter
1 cup whole milk
1 1/4 cups sugar
2 eggs
2 lemons, zest of

Steps:

In a small bowl, mix together the yeast, water and sugar. Set aside.
In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
Mix this together until it forms a dough ball.
Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
To make the filling:.
Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
When the filling has cooled, divide risen dough into four balls.
Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
Let them sit for 20 minutes to rise a little.
Preheat oven to 425F.
Rolls with beaten egg white.
Bake for 25-30 minutes.
Cool on wire racks and slice into 1/2" slices.
Enjoy!

Nutrition Facts : Calories 1873, Fat 108.9, SaturatedFat 53.2, Cholesterol 413.3, Sodium 908.3, Carbohydrate 195.3, Fiber 10.2, Sugar 80.6, Protein 36

HUNGARIAN BEIGLI

Hungarian Beigli image

This is a Christmas and Easter tradition in most Hungarian households. Make the dough the night before and leave in the fridge, this makes it easier to handle before baking. This recipe can be made upto 7 days ahead and kept in the fridge in an airtight container.

Provided by Zsuzsa

Categories Breads

Time P1DT40m

Yield 3 rolls, 10-15 serving(s)

Number Of Ingredients 11

Ingredients

500 g self raising flour
1 -2 teaspoon dry yeast
5 tablespoons sugar
250 g butter
3 egg yolks
1 cup sour cream or 1 cup pure cream
300 g walnuts, crushed
200 g caster sugar
1 lemon, rind of
100 g sultanas
1 cup water

Steps:

To make the dough:.
Put sugar, butter, egg yolks and sour cream or cream in a food processor and process well.
Add flour and yeast and process again.
Put in fridge overnight.
Next day, take dough out about 1 and a half hours before baking to let thaw.
To make filling:.
Make a syrup by boiling the water and sugar.
Stir in walnuts.
Remove from heat and stir in sultanas.
Allow to cool.
To fill dough:.
Dividide dough in three parts and roll out each part to about half a centimetre thick.
Spread some filling on each part and roll up like a Swiss roll.
Place in baking dish, brush with and egg yolk and put in a warm spot for one hour to rise.
Brush with egg whites and put in the fridge for half an hour more, this makes the dough shiny when baked.
Bake in a moderately hot (about 200 degrees celsius) oven for 35-40 minutes.

Nutrition Facts : Calories 796.9, Fat 46.2, SaturatedFat 17.8, Cholesterol 115.2, Sodium 202.7, Carbohydrate 87.4, Fiber 4.4, Sugar 34, Protein 13.3

Tips:

Choose high-quality ingredients. This will make a big difference in the final flavor of your beigli. Use fresh poppy seeds, walnuts, and butter, and make sure your flour is a good quality bread flour.
Follow the recipe carefully. Beigli is a delicate pastry, and it's important to follow the recipe carefully to ensure that it turns out well.
Don't overwork the dough. Overworking the dough will make it tough. Knead it just until it comes together, then let it rest for at least 30 minutes before rolling it out.
Roll the dough out thinly. The thinner the dough, the more layers you'll have in your beigli, and the flakier it will be.
Spread the filling evenly. Make sure to spread the filling evenly over the dough before rolling it up. This will help to ensure that each bite of beigli has a good amount of filling.
Bake the beigli until it is golden brown. This will take about 30-35 minutes. Keep an eye on the beigli while it's baking, and remove it from the oven as soon as it's done.
Let the beigli cool completely before slicing it. This will help to prevent the beigli from falling apart.

Conclusion:

Beigli is a delicious and festive pastry that is perfect for any occasion. It can be made with a variety of fillings, so there's sure to be a flavor that everyone will enjoy. If you're looking for a new holiday tradition, beigli is a great option. It's a bit of work to make, but it's definitely worth it.