Beigli - the Hungarian Christmas cake

Beigli, a cherished Hungarian Christmas cake, embodies the spirit of festivity and culinary heritage. This rolled pastry, filled with sweet walnut or poppy seed filling, has been a staple of Hungarian holiday celebrations for generations, gracing tables with its delightful flavors and cultural significance.

Ingredients for Beigli - Hungarian Christmas Cake:

Flour
Butter
Yeast
Walnut or poppy seed filling (sugar, ground walnuts/poppy seeds, rum or vanilla)

How to Make Beigli - Hungarian Christmas Cake:

Prepare a yeast dough by mixing flour, butter, yeast, and warm water, allowing it to rise.
Divide the dough into portions and roll each into a thin rectangle.
Spread the walnut or poppy seed filling evenly over the dough.
Roll the dough tightly, forming a log shape, and place it on a baking sheet.
Bake until golden brown, then let it cool before slicing into delectable rounds.

Different Approaches to Making Beigli - Hungarian Christmas Cake:

Variations in Beigli often revolve around the filling; some prefer the classic walnut filling, while others opt for poppy seeds, each imparting a unique taste and texture. Additionally, the dough might include variations such as incorporating sour cream or substituting part of the flour with ground nuts, adding richness and depth to the pastry.

The best approach to making Beigli involves patience in allowing the dough to rise adequately and ensuring an even spread of the filling. Embracing this Hungarian Christmas cake not only celebrates the holiday season but also honors a cherished tradition passed down through Hungarian kitchens, captivating taste buds with its comforting flavors and festive spirit.

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Beigli - the Hungarian Christmas cake



"Beigli, the beloved cake rolls, form an integral part of Hungarian holiday traditions, gracing tables during Christmas and Easter gatherings. Their classic recipe features dual fillings of poppy seed and walnut, while variations include spices like rum, vanilla, cinnamon, clove, and coffee, allowing for a flavorful twist. These delectable rolls, known not only in Hungary but also across Central and Eastern Europe, unite families in savoring the essence of festive sweetness and cultural richness."

Prep: 85 mins

Cook: 35 mins

Serves: 2 rolls

INGREDIENTS
 
100 ml milk =0.42 US cups
50 g sugar =1.8 oz
25 g fresh yeast =0.9 oz (0.45 oz dry active yeast or 0.225 oz instant yeast)
500 g flour =1 pound and 1.8 oz
200 g butter =7 oz
2 eggs
Walnut filling (diós)
200 g ground walnuts =7 oz
150 g sugar =5.3 oz
2 tbsp apricot jam or orange marmalade
75 ml milk =0.32 US cups
100 ml grapes =0.42 US cups
Poppy seed filling (mákos)
200 g ground poppy seeds =7 oz
150 g sugar =5.3 oz
2 tbsp apricot jam or orange marmalade
75 ml milk =0.32 US cups
100 ml grapes =0.42 US cups
Brush with egg
1 egg

INSTRUCTIONS
 
Heat the milk and sugar to around 37°C (100°F)
Crumble the yeast together with the milk and let it stand until the mixture has risen
Soften the butter and mix with the flour (use your hands)
Arrange the flour mixture with a tooth in the middle and pour in the yeast mixture and the eggs.
Knead it all together
Cover and let it rest for 1 hour.
During this time you can mix the ingredients for the two fillings (but leave out the raisins for now)
Split the dough into two parts
Flatten each dough with a rolling pin to a square
Use a spatula to spread out the filling except for 1 cm of the edges, then add the raisins
Now fold the edges over the filling and press down on all four sides before rolling up the dough
Poke some small holes with a fork on the top and on the sides to avoid it from cracking
Brush with egg
Bake in the oven at 180°C (356°F) for 35 min
Let it cool under a towel



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