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
Dough250gr 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
Filling150ml 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.