Hungarian Christmas Rolls - Bejgli with Poppy Seeds and Nuts

Category: Bakery products
Kitchen: Hungarian
Hungarian Christmas Rolls - Bejgli with Poppy Seeds and Nuts

Ingredients

Dough for 2 rolls:
Flour / s 500g
Butter 82.5% (room temperature) 200 g
Milk (warm) 150 ml
Fresh pressed yeast 10 g
Powdered sugar 70 g
Yolk 2 pcs
Salt pinch
Vanillin, lemon zest, cinnamon, cardamom optional taste
Vanilla essence 1 tsp
Egg CO (yolk and white separately) for greasing before baking 1 PC
Filling for 1 roll:
Ground poppy (walnut) 200 - 250 g
Milk 100-110 ml
Sugar 70-120 g
Raisins 70 g

Cooking method

  • Bagli (Bejgli) - traditional Hungarian Christmas pastries. These are rolls made from shortcrust yeast dough, most often with poppy seeds and nuts. The dough usually contains a large amount of fat: lard, butter, goose fat, sour cream. It turns out to be crumbly and layered and baked goods made from such dough are well stored without loss of taste.
  • There are a lot of options for such a test; this recipe is one of the simplest products in terms of composition.
  • Cooking the dough:
  • Dissolve yeast in a little milk.
  • Sift flour into a mixing bowl, top with room temperature butter cut into slices and rub thoroughly into sand crumbs. Pour the diluted yeast into the center of the crumb, here the powdered sugar, yolks. Spread a pinch of salt and spices in a circle. Slowly adding the remaining milk to the center of the bowl, knead the dough, starting from the middle, gradually grabbing the crumbs from the sides. The dough should be soft, not sticky, moderately oily. It is not necessary to knead and keep warm for a long time, the dough is prone to cracking, which can interfere with further rolling and shaping. Wrap the dough in plastic and refrigerate for 30 minutes.
  • Hungarian Christmas Rolls - Bejgli with Poppy Seeds and NutsHungarian Christmas Rolls - Bejgli with Poppy Seeds and Nuts
  • At this time, you can prepare the filling.
  • Fillings - both walnut and poppy seed are prepared in the same way, a portion of the dough is designed for 2 rolls, so if you intend to bake two rolls with different fillings, then first you need to grind poppy seeds and nuts. It is better to grind poppy seeds in a coffee grinder, nuts can be grinded in a blender.
  • In a ladle, bring the milk with sugar and raisins to a boil, stirring to dissolve all the sugar. Pour the hot mixture into the poppy seeds. Stir until a homogeneous thick mass.
  • We prepare the nut filling in a similar way.
  • Hungarian Christmas Rolls - Bejgli with Poppy Seeds and NutsHungarian Christmas Rolls - Bejgli with Poppy Seeds and NutsHungarian Christmas Rolls - Bejgli with Poppy Seeds and Nuts
  • Before forming a roll, the fillings must be allowed to cool to room temperature.
  • Let's prepare an egg for lubrication - we divide it into white and yolk - we need both.
  • Divide the dough into 2 parts. We leave one for rolling, the second is returned to the refrigerator.
  • Roll out the dough into a rectangle rather thinly. We spread the filling carefully, immediately distributing it in small portions over the layer of dough, leaving open areas about 5 cm wide on all sides. Spread the filling with a spatula or with wet hands. Throw the open parts from the sides onto the filling, smoothing and leveling. Now we sketch out the open part from the near long edge and begin to wrap a tight roll. We coat the far edge of the dough, free from the filling, with egg white and roll the roll to the end. Roll the edge of the roll a couple of times for better grip.
  • Put it on a baking sheet covered with paper or a Teflon mat, take out the second part of the dough and form another roll. We place it on the same baking sheet at a distance from the first. Now we grease all the open parts of the rolls with yolk. For a characteristic mosaic pattern on finished rolls, the double coating method is used - first with yolk, then with protein.It is very important that the layers of the spread have time to dry before reapplying, therefore, after the yolk layer, the rolls are kept in the refrigerator for 10 minutes. After making sure that the yolk layer is not sticky, apply the protein on top. And again let it dry and set for 10-20 minutes in the refrigerator (in recipes with a higher fat content in the dough, the standing time with the applied protein lubricant lasts from 1 to 8 hours to achieve the most beautiful pattern of cracks on the yolk coating).
  • Preheat the oven 180 degrees.
  • We take the rolls out of the refrigerator and make several deep punctures along the entire length - better with a wooden skewer, but you can also use a toothpick. This will reduce the likelihood of unwanted cracking of the rolls when baking.
  • We send our rolls to be baked for 30-40 minutes before browning.
  • Let the finished rolls cool for 20-30 minutes on a baking sheet. It is better to cut into portions not earlier than after 1 hour.
  • Hungarian Christmas Rolls - Bejgli with Poppy Seeds and Nuts

The dish is designed for

2 rolls

Time for preparing:

1 hour 30 minutes

Cooking program:

Oven

Note

Delicious and aromatic Christmas rolls are ready! Help yourself!
All who are preparing to celebrate December 25 - Merry Christmas!

Rituslya
Yulyash, in general, of course, plague rolls !!!
I never cook, I don't know how to curl. Not at all.
You, of course, have a fabulous roll.
ZdOrovsky! Very healthy!
I will try. Necessarily!
Thank you, Yulenka!
Yuliya K
Ritulechka, thanks for stopping by !!!
liyashik
Yulia, gorgeous rolls !!!
Yuliya K
Leah, Thank you!! I am very pleased!!!
lettohka ttt
Julia, the rolls are unmatched! Thank you!
Yuliya K
Natasha, Thank you!!! I'm glad that the recipe is interesting!
Borkovna
Yulia, very cute-looking rolls and of course delicious. Thanks for the recipe
Yuliya K
Elena, thanks for your attention to the recipe! The rolls are really delicious!
Seven-year plan
Julia!!! What a beauty !!!!!
Sobbing alone ... goodbye figure ... it's impossible to resist !!! ...
Cooking and eating for everyone !!!!!!
Yuliya K
Svetochka, Thank you!!! Yes, it's hard to resist! I keep my rolls in a container so they don't smell or tease !!
Kokoschka
Yuliya K, Julia, what a yummy !!!!!
SoNika
Yul, carried away
Jouravl
What yummy! I want both poppy seeds and nuts. take away to bookmarks!
Yuliya K, Julia, thank you!
Yuliya K
Kokoschka, Lilia, thanks !!!
SoNika, thanks for stopping by !!
Jouravl, Nadezhda, I'm glad you liked the rolls !!
Glafira Kroshkina
It is a pity that there is no photo showing the stages of laying the filling, twisting, smearing with an egg, I, unfortunately, did not understand, but I would like to bake. I liked the recipe very much
Yuliya K
Glafira, yes, unfortunately there are no step-by-step photos, you need to act quickly with this test, it was not very convenient to be distracted by the photo! But there are many bagley molding videos on the net! Here is one of the shortest - I think everything is roughly clear from it! I only pierced the rolls only from above.

Tatiana-nesmeyana
Julia, thank you very much for the recipe, and also thank you very much for the technology. What recipes for these rolls have I just tried! It didn't work out what happened today, real Hungarian bagels. The crust is phenomenal! It turned out to be very picturesque. We will appreciate the taste tomorrow, but the appearance is beyond praise. Now I'll try to attach a photo, I'm new to this site, maybe it won't work right away. In any case, thanks a lot for the subtleties.
Zakharovna
Oooh, this is a delicious and beautiful roll!
The same composition, but a different twisting technique was published in the ancient Burda under the name of Thuringian. How to fold, I did not understand then and I myself twisted it similarly to yours. And then I baked it and baked it and baked it on weekends with a chorus girl. Twenty years ago And mine cracked at cosmic speed. There is even a photo of this roll from those times. And then the poppy disappeared in stores because of its drug addiction
Yulia, thank you for reminding.
Wiki
I did them, but apparently forgot to report. Sorry
It's incredibly delicious! An excellent recipe and not complicated at all. Recommend!
Yuliya K
Tatyana, glad that the look was a success! I hope you like it too! It's a pity that there is no photo, but can you still manage to insert it? It's not difficult - the photo must first be uploaded to the gallery, you can go through your personal account, or you can directly in the message: when you click the preview, the "upload photo" button appears, after uploading to the gallery, the photo will have 2 buttons with links for a large photo and a preview, when you click on the selected button, the code will be copied, so paste it in the right place in the message.
Olga, yes there was a time when the poppy completely disappeared .. It's good that now there is an opportunity to buy it without problems! I love poppy rolls in all their forms! I am glad that the recipe brought up pleasant memories!
Wiki, I am very glad that I liked the recipe! Thank you for your kind words and appreciation! I am very pleased!
lelikk
I ran for poppy seeds and for walnuts ...))) Drool began to flow, handles combed))))
The rolls look very appetizing!
Yuliya K
Lesya, Thank you! I hope everything works out and you enjoy it!
Tatiana-nesmeyana
Julia, oh, how hard it is for me to navigate here. Probably out of habit. Hungarian Christmas Rolls - Bejgli with Poppy Seeds and Nuts it seems to have worked with the first photo.
Yuliya K
Tanya, hurray !! The rolls are really handsome!
Tatiana-nesmeyana
And here's what a cutaway roll looks like. I must admit that the nut filling turned out to be a little thick and the roll looks a little uninteresting from this, but this did not affect the taste. But the poppy seed is perfect! Neither add nor subtract. The most delicate ...
Sorry, the photo is kind of inverted, but the cut is visible ...Hungarian Christmas Rolls - Bejgli with Poppy Seeds and Nuts
Wiki
Tatyana, such beautiful cracks on the roll
Tatiana-nesmeyana
Thank you!
Yuliya K
Quote: Tatiana-nesmeyana
the section is visible ...
Perfectly visible! The beauty!
Quote: Wiki
such beautiful cracks on the roll
Aha! The surface is super wonderful!
zoyaaa
I run with gratitude. The rolls are very tasty, we have only with poppy filling, I liked the dough, it does not stale, it doesn't look like yeast baked goods, there is very little fuss, the result exceeded all expectations, my rolls are cracked. I smeared it with protein and yolk once, there was not enough time for more.
Hungarian Christmas Rolls - Bejgli with Poppy Seeds and Nuts
Yuliya K
Zoya, I'm glad that I liked the dough - yes, it tastes very different from the usual yeast dough and really is not troublesome in kneading! The fact that the rolls are cracked during baking does not matter, the main thing is that it is delicious! I have never cracked the rolls of lean shortbread yeast dough, it can be seen that the addition of a baking powder improves elasticity.
Hungarian Christmas Rolls - Bejgli with Poppy Seeds and NutsShortbread dough in vegetable oil for sweet rolls and pies
(Yuliya K)

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