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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 ! 

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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 sugar

Filling

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.

Makos Beigli Printable Recipe

Beigli aux Graines de Pavot Recette Imprimable