Bejgli
poppy seeds and walnut filled pastry from Hungary
Ingredients
Dough Poppy Seeds
- 4 c strong baker's flour
- 1/2 c sugar
- 1/2 c skim milk powder
- A generous pinch of salt
- 100 ml milk
- 2 tbsp water
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 1 1/4 c unsalted butter
- 1 egg
- 1 yolk
Dough Walnut
- 4 c strong baker's flour
- 3/4 c sugar 1/2 c works too
- 1/2 c skim milk powder
- A generous pinch of salt
- 125 ml lukewarm milk made a mistake in the video saying water instead milk ?
- 1 tbsp each sugar and active dry yeast
- 1 egg
- 1 yolk
- 1 c unsalted butter
Poppy Seeds Filling
- 1 whole bag of poppy seeds 150-200 g
- 1 c sugar
- 1 c almond flour
- 3/4 c milk
- 2 tsp lemon juice
Walnut Filling
- 1 c sugar
- 3 c walnut meal
- 1 c milk
- 1 tbsp vanilla essence
Instructions
- Grind poppy seeds then mix everything in a pot, cook til thickened, cool to room temperature
- Mix everything in a pot, cook til thickened, cool to room temperature
- Mix dry ingredients
- Bloom yeast in sugary lukewarm milk
- Pour yeast into dry ingredients, knead
- Add in room temperature butter
- Knead in eggs
- Divide dough into two, roll flat
- Spread filling, roll as you would jelly roll
- Pokes surface with fork
- Brush with yolk/milk/egg white
- Bake for 40 mins on preheated 350 F
- For walnut bejgli, same steps :D