👩🍳 Instructions
- Prepare Dough:
- In a small bowl, mix yeast with warm milk and a pinch of sugar. Let foam (5–10 mins).
- In a large bowl, combine flour, butter, powdered sugar, egg yolks, salt, and yeast mixture. Knead until smooth. Cover and let rest for 30 minutes.
- Prepare Filling:
- Mix chosen filling ingredients until spreadable but thick. Adjust with a little milk if too dry.
- Shape Rolls:
- Divide dough into 2 portions. Roll each into a rectangle (about 12×8 in / 30×20 cm).
- Spread filling evenly, leaving a 1-inch border. Roll up tightly from the short side, tucking ends.
- Proof:
- Place rolls seam-side down on a parchment-lined baking sheet. Let rise for 30–40 minutes.
- Egg Wash:
- Brush with egg yolk first, let dry. Then brush with egg white for a marbled finish (classic Hungarian look).
- Bake:
- Bake at 350°F (175°C) for 35–40 minutes, until golden brown.
- Cool & Slice:
- Let fully cool before slicing, or the filling may spill out.
✨ Tradition: Bejgli is a must-have on Hungarian Christmas and Easter tables, usually prepared with both walnut and poppy seed rolls to symbolize wealth and prosperity.
👉 Would you like me to also share the modern twist with chocolate or chestnut filling, which is getting very popular in Hungary lately