Walnut and Poppy Seed Rolls / Bejgli

Added on Sat Nov 10 2007

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The Basics

• Dish: Baking
• cuisine: Hungarian
• Serves: 2 roll
• Prep Time: 12hrs 0 mins
• Cooking Time: 1hrs 0 mins

Ingredients

• - - - for the dough
• 1 oz yeast
• 1½ oz milk
• 3tsp sugar
• 1lb flour
• 1lb pastry flour
• 1lb margarine
• 1lb confectioner's sugar
• 6 egg yolks
• 2 oz rum
• 2 tbsp sour cream
• 1 rind of lemon
• 1 tsp (level) salt
• - - - to roll
• 5 oz flour
• - - - for the walnut filling
• 14 oz ground walnut
• 7 oz confectioner's sugar
• 4 oz raisins
• 1-2 rind of lemon
• ½ tsp vanilla extract
• 3 oz rum
• - - - for the poppy seed filling
• 14 oz ground poppy seed
• 7 oz confectioner's sugar
• 4 oz raisisns
• ½ tsp vanilla extract
• 3-5 oz boiled-cooled milk
• - - - to bake
• 1 oz butter
• - - - to brush the dough
• 4 egg yolks

Method

For the dough, crumble the yeast into warm milk, add the sugar. Let it rise for 10 minutes. Crumble the two types of flour with margarin, add the confectioner's sugar. Knead in the yeast, egg yolks, rum, sour cream, lemon rind and salt. Let rest overnight in a refrigerator. Mix the ingredients for the fillings, cover and refrigerate with the dough. Next day, divide the dough into four equal portions, roll each into a 1/4" thick plate the same length as the baking sheet. Spread two with the poppy seed, two with the walnut filling, roll them into an even cylinder and place them on the buttered baking sheet. The four rolls should fit nicely onto a large baking sheet. Brush the top with two beaten egg yolks, let them rest for half an hour or more. Brus them again with the other two eggs yolks, pirce the top with fork. Bake in a preheated oven over medium heat (330F in air-convector ovens) for 1 hour. If the top is baking too fast, cover with sheet of aluminium foil.