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Bejgli – Our Master Baker's Recipe

Bejgli is an essential treat on the Hungarian holiday table, made from Czelli Soft Kalács Flour Blend following our master baker's tried-and-true recipe.

Ingredients

For the dough

Czelli Soft Kalács Flour Blend 500 g

Butter 150 g

Cold water 120 g

Walnut filling

Ground walnuts 120 g

Powdered sugar 65 g

Cornstarch 15 g

Water enough to spread

Poppy seed filling

Ground poppy seeds 100 g

Powdered sugar 50 g

Cornstarch 15 g

Honey 1 tbsp

Lemon zest of 1 lemon

Water enough to spread

Instructions

1. Rub the flour blend and butter together in a bowl. Pour in the cold water and knead into a smooth dough.

2. After a 10-minute rest, divide the dough into four equal parts (about 190–200 g each).

3. Meanwhile, prepare the fillings — to a spreadable consistency.

4. Roll out the dough pieces into rectangles (about 30×25 cm / 12×10 in).

5. Spread with the filling, leaving about 2 cm (¾ in) empty on every side.

6. Fold in the two shorter sides, then roll up tightly from the longer side.

7. Place the rolls on a parchment-lined baking sheet, 5–7 cm (2–3 in) apart.

8. Brush with egg yolk and let rest at room temperature for 2–2.5 hours.

9. Then brush with egg white as well and let it rest for another hour.

Baking suggestion

Bake in an oven preheated to 165 °C (330 °F) on conventional (top-and-bottom) heat for 25–30 minutes.

Tip: use 190 g of filling for every 190 g of dough!

4 rolls Walnut & poppy seed 165 °C (330 °F) baking Holiday classic

Bejgli – Our Master Baker's Recipe