Hungarian Beigli, Walnut & Poppy Seed Roll Cake

Ingredients

For the Dough

  • 4 cups all-purpose flour
  • 1 cup butter, softened
  • 2 egg yolks
  • 1/2 cup sugar
  • 1 cup sour cream
  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm milk
  • Pinch of salt

Walnut Filling

  • 2 cups ground walnuts
  • 1/2 cup sugar
  • 1/2 cup warm milk
  • 1 tsp vanilla
  • 1 tsp lemon zest

Poppy Seed Filling

  • 2 cups ground poppy seeds
  • 1/2 cup sugar
  • 1/2 cup warm milk
  • 1 tsp vanilla
  • 1 tbsp honey
  • 1 tsp lemon zest

For Brushing

  • 1 egg yolk
  • 1 egg white

Instructions

  1. Dissolve yeast in warm milk with a pinch of sugar. Let stand 5–10 minutes.
  2. In a large bowl, mix flour, sugar, and salt.
  3. Cut in butter until crumbly, then add egg yolks, sour cream, and yeast mixture.
  4. Knead until smooth. Divide dough into 4 equal portions.
  5. Cover and chill for 30 minutes.
  6. For the fillings, combine ingredients in separate bowls until thick and spreadable.
  7. Roll each dough portion into a rectangle.
  8. Spread walnut filling on two rolls and poppy seed filling on the other two.
  9. Roll tightly like a jelly roll and tuck ends underneath.
  10. Place on parchment-lined baking sheet.
  11. Brush first with egg yolk and let dry 10 minutes, then brush with egg white.
  12. Prick tops gently with a fork.
  13. Bake at 350°F (175°C) for 30–40 minutes until beautifully golden.
  14. Cool completely before slicing.

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