Bejgli is a traditional hungarian christmas food, traditionally with walnuts or poppy seeds. According to popular belief, walnuts must be eaten against spoilage, and poppy brings plenty to the house.
Ingredients: 6 pieces for about half a kg of bejgli:
Pasta:
90 dkg of flour
25 dkg margarine
12.5 dkg of fat
about 2 dl cold water
2.5 dkg of yeast
10 dkg of powdered sugar
pinch of salt
1 dl of cold, sugar-free cream
Yolk of 2 eggs
Poppy seed filling (3 rolls):
40 dkg minced poppy seed
25 dkg sugar
7.5 dkg breadcrumbs
grated shell of a lemon
about 1 lemon juice
2.5 dl of milk
Walnut filling (for 3 rolls):
40 dkg minced nuts
25 dkg sugar
7.5 dkg of bread crumbs
to taste cinnamon
2.5 dl of milk
First we make the fillings because they have to be cooled.
The milk is boiled with sugar, then the poppy, breadcrumbs, lemon juice and grated peel of lemon are added. The whole is thoroughly mixed and then cooled.
The walnut filling is also prepared in the same way.
The finished fillings are divided into 3 to 3 equal parts.
For the dough, the flour is weighed in a bowl, then add the yolks of eggs, cream, salt, powdered sugar, crumble the yeast, add the margarine and fat. We start to mix it together, then add about 2 dl of water and knead it thoroughly.
The finished dough is divided into 6 equal parts and placed in the refrigerator for about 20 minutes.
Then, the dough is stretched individually into a rectangle of about 20 * 25 cm in a stretching plate.3 dough with poppy filling and 3 with walnut.
The edges of the dough are folded onto the filling and then rolled up. We tear a baking sheet with baking paper, then put 3 rolls. The remaining three are put on another baking sheet.
When done, let's daub with egg yolk. Allow it to dry when it no longer stick, and then egg white. We put it in a cool place at night (but not in the fridge).
It should not be left in a warm place, because it will crack and fracture when baking.
The next morning put some hole with a fork at the bottom of the rolls to steam away. The oven is preheated to 180 degrees and then baked to a nice marble in 25-30 minutes.
