Poppy seed Hungarian Beigli
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 seed Hungarian Beigli

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


This post has also been submitted as an entry to Sweet NZ, hosted this month by Bron Marshall.

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