Hungarian Beigli recipe

Christmas is all about Beigli which is the Hungarians’ big favourite. It is a tradition to cook it for Christmas Eve. It can made with different tastings.

Christmas holiday is unimaginable without Beigli. Beigli usually rips but once a respected confectioner said : that beigli which did not crack that was not made with love.

2 decilitre milk
1.5 decagramme fresh yeast
1 egg yolk
6.5 decagramme icing sugar
65 decagramme flour
30 decagramme butter

If walnut filling
15 decagramme chopped walnuts
15 decagramme icing sugar
1.5 tablespoon apricot jam
1.5 decilitre milk
1 handful of raisins (optional)


If poppy seed filling
15 decagramme grounded poppy seeds
15 decagramme icing sugar
1.5 tablespoon cherry  jam
1.5 decilitre orange juice obtained from orange

1 egg

1. Crumble the yeast into the milk, add the egg yolk then the icing sugar and mix together.
2. Dice the cold butter into the flour, add the milk with yeast in it and work it out thoroughly.
3. Put it in the refrigerator for an hour.
4. After an hour chill, cut it into four equal pieces and stretch out the dough in rectangular shape. You now can choose which filling do you prefer. Walnut or poppy seed filling.
5. Slightly fold the ends of the rolls and then carefully roll them up. Prick its top carefully.

For walnut filling
Put the walnut, icing sugar, milk and optional raisins together with the apricot jam in a small saucepan and simmer it for 5 minutes, while stirring it constantly. We cool it completely.

For poppy seed filling
Put the grounded poppy seeds, powdered sugar, cherry jam and orange juice in a small saucepan and simmer it for 5 minutes, while stirring it constantly. Allow to cool it completely.

For greasing and breaking
1. We split the egg in two and separate the egg’s yolk and it’s white. Coast the rods first with the egg yolk and then with the egg white.
2. Preheat oven to 180 degrees and put in the rods for 40 minutes. After 40 minutes leave it in the oven and allow it to completely cool.

Enjoy the Beigli ! <3