Traditional Hungarian Poppy Seed Roll (Mákos Beigli)

Instructions

1. Prepare the Dough

Warm the milk until lukewarm and mix with the yeast and a small amount of the sugar.

In a large bowl, combine the flour, remaining sugar, and salt.

Add the butter, egg yolks, vanilla, and yeast mixture. Mix and knead gently until you have a smooth, soft dough.

Divide the dough into 4 equal portions, shape each into a ball, cover, and refrigerate for about 30–45 minutes.

2. Make the Poppy Seed Filling

Combine the milk, sugar, and honey in a saucepan and bring gently to a simmer.

Stir in the ground poppy seeds and cook for a few minutes until the mixture thickens.

Remove from the heat and stir in the vanilla, lemon zest, and raisins if using.

Allow the filling to cool completely before assembling the rolls.

3. Roll the Dough

Roll each portion of dough into a long rectangle.

Spread an even layer of cooled poppy seed filling over the surface, leaving a small border around the edges.

Fold the edges slightly inward and roll the dough firmly into a log.

Place each roll seam-side down on a parchment-lined baking sheet.

4. Create the Classic Beigli Finish

Brush the rolls with egg yolk and let the surface dry briefly.

Brush again with a thin layer of egg wash. This traditional technique helps create the characteristic glossy, golden finish.

Prick the rolls several times with a fork or skewer to allow steam to escape during baking.

5. Bake

Preheat the oven to 350°F (175°C).

Bake for approximately 30–40 minutes, until beautifully golden brown.

Allow the rolls to cool completely before slicing.

Tips for Beautiful Beigli

• Cool the filling completely before spreading it on the dough.
• Don’t spread the filling too thickly.
• Roll the dough evenly and avoid trapping large air pockets.
• Prick the rolls before baking to help prevent them from splitting.
• Let the finished rolls cool completely before cutting for cleaner slices.