Hungarian Beigli is a rich, buttery yeast pastry filled with sweet walnut or poppy seed filling. Its beautiful spiral pattern, glossy golden crust, and aromatic filling make it one of the most beloved desserts in Hungarian cuisine. Traditionally baked for Christmas and Easter, Beigli is a treasured family recipe passed down through generations.

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Why You’ll Love This Recipe

• Authentic Hungarian holiday classic
• Soft buttery dough
• Rich walnut or poppy seed filling
• Beautiful spiral slices
• Perfect for Christmas and special occasions
• Freezes exceptionally well

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Ingredients

For the Dough

• 4 cups (500 g) all-purpose flour
• 1 cup (225 g) unsalted butter, softened
• ¼ cup (50 g) granulated sugar
• 1 packet (7 g) instant yeast
• 2 egg yolks
• ½ cup (120 ml) warm milk
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

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Walnut Filling (Diós)

• 2 cups (250 g) finely ground walnuts
• ½ cup (100 g) sugar
• ½ cup (120 ml) milk
• 1 teaspoon vanilla
• Zest of 1 lemon
• ½ teaspoon cinnamon (optional)
• 2 tablespoons raisins (optional)

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Poppy Seed Filling (Mákos)

• 2 cups (250 g) ground poppy seeds
• ½ cup (100 g) sugar
• ½ cup (120 ml) milk
• 1 teaspoon vanilla
• Zest of 1 lemon
• 2 tablespoons raisins (optional)

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For the Egg Wash

• 1 egg yolk
• 1 whole egg