Pour finir le repas de fête et pour finir l’année…
A little treat that will be on our table tomorrow night. The traditional Hungarian Christmas dessert : Beigli.
Filled with poppy seed or ground walnuts, this dessert is one of my favorite. It can be prepared one or two days ahead and stored in a tea towel until Christmas diner.
I also take this occasion to wish you all a good time with family and friends for this Christmas and New year’s eve !
Poppy Seeds Beigli – Makos Beigli
Makes 1 Beigli
Dough
250gr flour 100gr unsalted butter (room temperature) 1 egg + 1 egg yolk 25gr caster sugar 60ml lukewarm milk 3gr instant dry yeast 1 pinch of salt Lemon zest 1 tsp vanilla sugarFilling
150ml milk 200gr ground poppy seeds 30gr caster sugar 2 tbsp honey Proof instant dry yeast in lukewarm milk and a teaspoon of sugar // In a large bowl mix flour and proofed yeast+milk // Add egg, sugar, vanilla sugar, butter, salt and lemon zest // Knead quickly the dough until smooth and roll it in a cylinder shape // Cover the dough with a clean and dry tea towel and let it rest for half an hour on the countertop // In a large bowl mix ground poppy seeds, milk, sugar and honey // Preheat oven to 200°C // Roll down the dough on a slightly floured surface and spread all over the poppy seeds mixture // Roll the dough on itself and place in a large glass dish or on a oven tray covered with baking paper // Brush the beigli with egg yolk and bake for 20-25 minutes // Remove from the oven and directly sprinkle water on the beigli. Place on a cooling tray and cover the beigli with a clean and dry tea towel.Beigli aux Graines de Pavot Recette Imprimable
This post has also been submitted as an entry to Sweet NZ, hosted this month by Bron Marshall.
Some people are under stress to organise their Christmas diner, I am for Christmas gifts. That doesn’t mean I get organised. I’m always and invariably late every year…!
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