HUNGARIAN BEIGLI
This is a traditional walnut roll which is served in many Hungarian families at Christmas and Easter as a special treat. This recipe has been handed down in my family for generations. The preparation takes time, plus the dough needs an hour and 30 minutes of resting time, but the result is well worth the effort!
Provided by SLAIMBEER
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h35m
Yield 24
Number Of Ingredients 13
Steps:
- Combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Add the flour and yeast and process until the dough comes together. If the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.
- Shape the dough into a ball, cover with a damp towel, and set aside. To make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
- Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
- Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).
- Preheat an oven to 375 degrees F (190 degrees C).
- Bake the loaves until they're a deep golden brown, about 35 to 45 minutes.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 32.8 g, Cholesterol 57.9 mg, Fat 18.9 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 7.3 g, Sodium 279.2 mg, Sugar 14.5 g
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
HUNGARIAN POPPY SEED ROLL (BEIGLI)
This is my recipe that I made after trying a recipe from the internet that just didn't work (thank goodness I made a trial batch before taking it to my Hungarian fiances' sisters' house for Christmas dinner, and had time to make it again). If you try this, don't be alarmed if the beigli seem to "explode" in the oven. I was worried about it to the first time making it, but my soon-to-be mother-in-law assured me that most of the time it happens. Also, I recommend letting them cool completely before eating because they are not really good when warm. Enjoy!
Provided by MizEmerilLagasse
Categories Dessert
Time 2h
Yield 4 poppy seed rolls
Number Of Ingredients 14
Steps:
- In a small bowl, mix together the yeast, water and sugar. Set aside.
- In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
- Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
- Mix this together until it forms a dough ball.
- Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
- To make the filling:.
- Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
- Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
- When the filling has cooled, divide risen dough into four balls.
- Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
- Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
- Let them sit for 20 minutes to rise a little.
- Preheat oven to 425F.
- Rolls with beaten egg white.
- Bake for 25-30 minutes.
- Cool on wire racks and slice into 1/2" slices.
- Enjoy!
Nutrition Facts : Calories 1873, Fat 108.9, SaturatedFat 53.2, Cholesterol 413.3, Sodium 908.3, Carbohydrate 195.3, Fiber 10.2, Sugar 80.6, Protein 36
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- Dissolve the yeast and granulated sugar in 1/4 cup of lukewarm milk. Set aside for 10 minutes until the liquid forms a foamy mixture.
- Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball.
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