How to make Beigli Walnut and Poppy seed Roll

INGREDIENTS
Dough: 7¼ cups (900 g) of all purpose flour, 3½ sticks (400 g) of butter, 1 cup (120 g) of powdered sugar, 2 tablespoons of instant yeast, 2 egg yolks, 7 ounces (200 ml) of whipping cream, ¾ cup (190 ml) of water, ¼ teaspoon of salt, 3 eggs for brushing the top
Poppy seed filling: 1 pound+2 ounces (500 g) of ground poppy seeds, ¾ cup (180-200 ml) of water, 1¼ cups (250 g) of granulated sugar, zest of 2 lemons, 2 packets (2x9 g) of vanilla sugar, 4 tablespoons of raisins, 1 teaspoon of cinnamon, 2 tablespoons of rum
Walnut filling: 1 pound+2 ounces (500 g) of ground walnuts, ¾ cup (180-200 ml) of water, 1¼ cups (250 g) of granulated sugar, 2 packets (2x9 g) of vanilla sugar, 1-2 teaspoons of cinnamon, zest of two oranges, 4 tablespoons of raisins, 3 tablespoons of rum
INSTRUCTIONS
If you make it a day before you bake, you will avoid the dough getting cracked. Prepare the fillings first, because they need to cool down before you can use them. Bring the water and the sugar to a boil, then add the rest of the ingredients. Cook and stir until the poppy seeds or walnuts soak up the liquid. Set aside and let them cool down. Prepare the dough by mixing the flour and the room-temperature-butter by hand. Add the egg yolks, sugar, yeast, salt, whipping cream and the water. Knead until you get a soft, nice and smooth dough. Let it rest for 15 minutes, then divide it into four balls. On a pastry board, roll the first one out into a rectangular shape, less than ¼ inch (6 mm) thick. Take half of the walnut filling and spread it over the dough while leaving ½-1-inch empty edges on each side, then roll it. Place it in a parchment paper lined baking pan. Prepare the second walnut roll the same way. Repeat the same steps with the poppy seed rolls. Gently whisk the egg yolks by using a fork and brush the top of the rolls. Put them in the fridge. After the egg yolk has dried, (about 15-20 minutes) gently whisk the egg whites and brush the top of the rolls. If you follow these steps carefully, your beigli will have a beautiful, marble-looking appearance. Put the rolls in the fridge overnight and bake them the next morning in a preheated 355 °F (180 °C) oven until the top becomes golden brown ( 40 min). Before you place the dough into the oven, cover and let it rest for approximately 1-2 hours. Prick the rolls on the top and on the sides by using a metal skewers. Let the beigli cool down to room temperature before slicing.
Beigli:
Hozzávalók: 900 g liszt, 400 g vaj, 120 g porcukor, 2 evőkanál szárított élesztő, 2 tojássárgája, 200 ml 35% os tejszínhab, 280-190 ml viz, 1/4 teáskanál só, 3 tojás a lekenéshez
Mák töltelék: 500 g darált mák, 180-200 ml viz, 250 g kristálycukor, 2 citrom reszelt héja, 2 csomag vaníliás cukor, 4 evőkanálnyi mazsola, 1 teáskanálnyi fahéj, 2 evőkanálnyi rum
Dió töltelék: 500 g darált dió, 180-200 ml viz, 250 g kristálycukor, 2 kisebb narancs reszelt héja, 2 csomag vaníliás cukor, 4 evőkanálnyi mazsola, 1-2 teáskanálnyi fahéj, 4 evőkanálnyi rum, 1/3 mokkáskanál őrölt szegfűszeg, (opcionális)
Először a töltelék hozzávalóit készítjük el. Forraljuk fel a vizet a cukorral és mindegyik töltelék esetében adjuk hozzá a többi hozzávalót. 2-3 perc alatt sűrű masszává főzzük a mák és a dió tölteléket. Hűtsük le szobahőmérsékletre.
Egy keverőedényben elkeverjük a lisztet a sóval, majd hozzáadjuk a vajat és a többi hozzávalót, mint ahogy a videón látod. Pár perc alatt szép rugalmas gombóccá gyúrjuk.
Letakarva 15 percig pihentetjük majd 4-be vágjuk a tésztát. Kisodorjuk az első gombócot körülbelül 0.6 cm vastagra majd elterítjük egyenletesen a dió töltelék felét. Ugyanezt megcsináljuk a többi tésztával és töltelékkel.
A beigliket egy sütőpapírral kibélelt tepsibe tesszük és tojássárgájával lekenjük. Hidegre rakjuk es hagyjuk megszáradni a sárgáját. Ezek után tojasfehérjével kenjük meg és a beigliket egy éjszakán át a hűtőben pihentetjük. Másnap szobahőmérsékleten hagyjuk pihenni legalább 1 órát, majd előmelegített 175 C fokos sütőben 40 perc alatt készre sütjük. Csak akkor szeleteljük fel, miután teljesen kihült.
#hungarian, #walnut #easyrecipe #delicious

[@lucialowry1904]

Absolutely beautiful Annamaria 👏🏻🤗💝 Easy to follow instructions and an amazingly delicious outcome 😋

[@Desmaad]

This was a childhood favourite of mine. I hope I can get some again.

[@Krampus360]

Interesting and informative demo, as usual. 🌹❤️🌹

[@annamariascuisine4408]

Thank you!

[@szabivarganola]

Followed your recipe, very delicious and no cracks. Thank you

[@CPThyme]

Perfect ratio,of filling to bread

[@cookhands]

Wooow great❤❤❤

[@DianeSchreindorfer]

Thank you , they look just like my grandmothers , I cannot wait to make them , I just need to find poppyseeds

[@cathyantal486]

Amazon

[@williamfragaszy6016]

My non-Hungarian mother learned how to make begli (we just called it Christmas cake) from my Hungarian grandmother. So delicious. I don't have her recipe,but now I have yours and I am going to make it for this Christmas. Thank you.

[@cathyantal486]

I’m making this today! Thank you! Can you offer the farmers cheese filling making it from cows milk please? It’s MY favorite, not my husband’s favorite.😍 I have one from his mother, but I love your guidance.

[@Millbank4079]

Üdvözletem küldöm Annamária. Örülök, hogy megtaláltam a csatornádat én is Kanadában lakók. Köszönőm a sok jó receptet! Szeretettel, Erika 🎄🌹🌲

[@BADRUBULDURA]

☺☺

[@Palova777]

The best Christmas & Easter in my International family koláče & your recipe is like my mom’s who was part Hungarian, Austrian & Serbian. I soo love watching you & listening as you’re working. Thank you for all the hard work but wonderful creations 💕🌹🌹🌹

[@sandraacs6875]

For those who can’t find recipe. Click on title that is where it is.

[@heavengate7613]

I am missing measurements for ingredients. This looks like it would be wonderful but I’m new to this.

[@annamariascuisine4408]

The detailed recipe is under the video.

[@ljepotjoz]

Just one correction to your recipe: both walnuts and ground poppy seeds are poured into warmed (not hot) milk, not water.

[@annamariascuisine4408]

In Hungary both ways are accepted. You can use water or milk. Traditionally we use water when we make beigli and cook the walnuts and the poppy seeds before spread it on the dough.

[@sandraacs6875]

She has a older instructional video that is in both Languages.

[@judyvicari9337]

I can’t find it either

[@annamariascuisine4408]

You need to click on more under the video.

[@nadiagaras7919]

I am not able to see the ingredients

[@annamariascuisine4408]

You need to ckick on see more under the video. The recipe is in the description box.

[@judyvicari9337]

Can’t find “see more”

[@gabecsizmadia2351]

The more button isn't working for this recipe like it does for others therefore we cannot see the ingredients and description. It works for the other videos but not for this one.