Walnutpoppy Seed Rollsbeigli Recipes

WALNUT/POPPY SEED ROLLS.BEIGLI

Steps:

• Rub the butter or margarine into the flour with the yeast. If a food processor is used, divide the quantities into two halves.Blend until it looks like fine crumbs.
• Add the sugar, eggs beaten with yoghurt or soured cream. Pulse until dough clumps together.
• Mix and knead well until very smooth. The pastry should be fairly soft. Allow to rest for an hour and a half
• Take one half on the dough and divide into 5 balls. Roll each ball out on a floured surface to approximately 12in by 8in Spread 1/5 of the walnut filling and roll up. With the seam underneath place on a sheet on non stick baking paper. Brush twice with egg and prick with a fork. leave overnight in a cool place to "marble".
• Take the other half of the dough and divide into 5 pieces, roll out each as before and fill each with 1/5 of poppy seed mixture. Roll up place on baking sheet covered with non stick paper, paint with egg and prick with a fork.
• To make the walnut filling, make a syrup with the sugar, water and honey, add ground walnuts and the other ingredients. Allow to cool slightly before spreading on the pastry.
• To make the poppy seed filling, cook the ground poppy seeds with the sugar, water and honey in a saucepan, remove from heat and add rum cinnamon and raisins.
• The next day brush the tops of the 10 rolls with egg cook in a preheated oven at 160 Centigrade for about 25 minutes until nicely browned. If the filling is not too wet the roll should not split.
• When cool it can be kept in a tin for one to two weeks. To serve cut into 2-3 cm slices. Also freezes well.

HOW TO MAKE BEIGLI (HUNGARIAN POPPY SEED & WALNUT ROLLS)

Steps:

• 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.
• Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Mix well.
• 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. Cover with a cloth and let rise until doubled in size (2 hours).
• Grind the walnuts and poppy seeds separately.
• Mix the ingredients for the two fillings separately in a medium saucepan and simmer over a low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool.
• Divide the dough into two halves and roll each half on a floured surface into 12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on all edges.
• Turn up the sides to prevent leaking and roll the beigli lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork.
• Bake at 350 °F (177 °C) for 40-45 minutes or until golden brown.
• Finished.

NUT AND POPPY SEED ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight., Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over 1 portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads.

OLD WORLD POPPY SEED ROLL

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.

HUNGARIAN BEIGLI

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.

NUT ROLLS (KOLACHI/KOLACS/BEIGLI)

Steps:

• 1. In small saucepan heat milk, add margarine, sugar and salt. Stir til melted. Add sour cream. Stir well.
• 2. Cool to nearly room temperature.
• 3. Mix the dry yeast and warm water and let proof about 10 minutes.
• 3. You may use a 14 cup food processor (OR knead by hand until dough comes off yours hands. and it is smooth).
• 4. If using a processor, place the 5 cups of flour in the bowl. Add the room temperature egg(s),
• 5. Add in the proofed yeast and the cooled milk mixture.
• 6. Process for about 2 minutes or until dough appears smooth and is pulled away from sides of bowl. If kneading, knead until smooth. Dough should not be heavy. If too heavy while kneading, add a little warm milk at a time.; nor should it be sticky.
• 7. Place in lightly oiled bowl, Turn once. Cover with damp cloth and let rise until when two fingers inserted in the dough retain the markings after 5 minutes.
• 8. Empty bowl on lightly floured surface. Divide evenly into 4 portions. Flatten out each portion and shape into a ball. Cover with cloth and plastic. Let rise about 1/2 hour to allow the gluten to relax.
• 9. Roll out each ball to approximately 12 x 15 inches. Fill to within 1/2" around with about 1 1/4 cup of your filling. Starting at the top (shorter side) roll up and pinch edges and ends.
• 10. Place seam side down onto a 12 x 17 inch cookie sheet preferably lined with parchment paper or use a non-stick spray. Place rolls evenly spaced.
• 11. Cover and let raise about 1 hour. Brush with egg wash evenly.
• 12. Place in preheated 350 degree oven, middle rack. Bake 40-45 minutes or until nicely browned.
• 13. Cool in pan.
• 14. Remove rolls by holding end of the parchment and pulling off onto a flat surface doing so carefully.
• NUT FILLING:.
• In a large saucepot add 2 cups milk, 2 sticks margarine and 2 cups granulated sugar. Allow margarine to melt. Add 2 lbs. finely ground walnuts and the zest from one lemon. Mix well. If too thick to spread add a little more milk until the filling becomes easily spreadable. You may have some nut filling left over. It can be frozen or used when make filled cookies.

HUNGARIAN POPPY SEED ROLL (BEIGLI)

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!