Bejgli is a unique pastry in that the filling is typically made with a paste of poppy seeds. Poppy seeds have been harvested for thousands of years and are popularly pressed for oil or used in cooking. They contain trace amounts of morphine and codeine, which has led to their use being banned in China, Singapore, Saudi Arabia, and United Arab Emirates. However, in Hungarian and Central European cuisine, poppy seeds are exceptionally popular in baked goods and pastries. Hungarian Americans often serve bejgli during holidays like Thanksgiving or Christmas. In addition to the poppy seed filling, a walnut filling also is traditional.
Recipe Servings: 8
+ 1 hour resting
Ingredients
Directions
- Blend the poppy seeds in a blender or food processor until finely ground.
- Combine the ¾ cup sugar, 1 tablespoon melted butter, lemon juice, hot milk, and poppy seeds in a medium-size mixing bowl, stirring until thoroughly combined.
- Cover the mixture and chill in the refrigerator until needed.
- Stir together the warm water, remaining 2 tablespoons of sugar, and yeast in a small bowl. Let the mixture rest until it develops a layer of foam.
- Combine the salt, flour, and ¼ cup softened butter in a large mixing bowl, stirring until coarse crumbs form.
- Add the egg yolk and yeast mixture to the flour mixture and combine to form a soft dough.
- Knead the dough on a floured work surface for about 5 minutes until the dough is soft. Add flour as needed if the dough is sticky.
- Divide the dough in half and roll each into a thin 12 x 16-inch rectangle.
- Spread each sheet of dough with the poppy seed mixture, leaving a 1-inch perimeter around the edges.
- Fold the edges of both sheets of dough in over the poppy seed mixture. Roll each sheet of dough starting at the short ends to create two logs, and then pinch the seams of each log to seal.
- Cover a baking sheet with parchment, and then place both rolls, seam side down, on the sheet. Let them rest for 60 minutes, until doubled in size.
- Preheat the oven to 350℉.
- Beat the egg white in a small bowl until frothy and then use it to brush the dough.
- Bake for 30–40 minutes, until golden-brown.
- Removed the bejgli from the oven and let fully cool before serving.
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