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hungarian bejgli poppy seed roll recipe

Hungarian Bejgli Poppy Seed Roll

A traditional Hungarian Christmas roll filled with sweet, nutty poppy seeds. Soft, buttery dough wraps a rich filling, making it perfect for holiday gatherings or cozy winter treats.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Eastern European
Calories: 320
Ingredients Method Notes

Ingredients
  

For the dough:
  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk lukewarm
  • 2 tsp active dry yeast
  • Zest of 1 lemon
For the poppy seed filling:
  • 1 1/2 cups poppy seeds
  • 3/4 cup sugar
  • 1/2 cup milk
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For brushing:
  • 1 egg beaten

Method
 

  1. Activate yeast: Mix lukewarm milk, 1 tsp sugar, and yeast in a small bowl. Wait 5–10 minutes until frothy.
  2. Make dough: In a large bowl, combine flour, salt, sugar, and lemon zest. Cut in butter until crumbly. Add eggs and yeast mixture. Knead until smooth and elastic.
  3. Rest dough: Cover and let rise for 1 hour or until doubled in size.
  4. Prepare filling: Heat milk gently in a saucepan. Add sugar, honey, and salt. Stir in poppy seeds and cook 5–7 minutes until thick. Remove from heat, add vanilla, and cool slightly.
  5. Roll dough: Punch down dough, roll into a rectangle about 1/4 inch thick. Spread filling evenly, leaving 1/2 inch border.
  6. Form roll: Roll from long side into a log. Seal edges and place seam-side down on a baking sheet. Brush with beaten egg.
  7. Bake: Preheat oven to 350°F (175°C). Bake 35–45 minutes until golden.
  8. Cool and slice: Let cool for at least 30 minutes. Slice 1/2–3/4 inch thick and serve.

Notes

    • Dough can be made a day ahead and refrigerated.
    • Slice carefully with a serrated knife to avoid squashing the roll.
    • Variations: replace poppy seed with ground walnuts for a walnut roll.