Servings: 10
Calories: 388kcal
Ingredients
- 200 grams butter or margarine
- 1.1 lb all-purpose flour
- 2 egg yolks
- ½ cup milk
- 50 grams powdered sugar
- ¾ tsp salt
- 2 tsp active yeast
Walnuts Filling for 1 Bejgli
- 1 zest of lemon
- 250 grams ground walnuts
- 1 tbsp vanilla sugar
- 150 grams sugar
- ⅔ cup boiling water
Poppy Seeds Feeling for 1 Bejgli
- 1 zest of lemon
- 250 grams ground poppy seeds
- 1 tbsp vanilla sugar
- ⅔ cup boiling water
- 150 grams sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans with butter or nonstick cooking spray and line the bottoms with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and creamy. Beat in the egg yolks one at a time.
- In a separate bowl, whisk together the flour, salt, and yeast. Slowly add this to the butter and sugar mixture, stirring until completely combined.
- Add the milk and mix until all ingredients are incorporated and a soft dough forms. Cover with plastic wrap and let the dough rest for 30 minutes.
- To make the walnut filling, combine the lemon zest, ground walnuts, vanilla sugar, and sugar in a large bowl. Pour in the boiling water and stir until completely combined. Set aside while you prepare the poppy seed filling.
- To make the poppy seed filling, combine the lemon zest, ground poppy seeds, vanilla sugar, and sugar in a large bowl. Pour in the boiling water and stir until completely combined.
- Divide the dough into two equal pieces. On a lightly floured surface, roll out one piece of dough into an 11-inch (28 cm) circle. Spread half of the walnuts filling onto one half of the dough, leaving a 1-inch (2.5 cm) border all around. Fold over the other half to enclose, and press down around the edges to seal.
- Place the filled dough in one of the prepared pans and repeat with remaining dough and filling for the second beigli. Bake in preheated oven for 30 minutes, or until golden brown. Let cool in pans before transferring to a wire rack to cool completely.
Video
Notes
- If the dough is too wet, add a bit more flour and knead until it comes together.
- You can use any type of nut for the filling, such as pecans or hazelnuts.
- Beigli tastes best when served at room temperature. If you are serving them cold, warm them in the oven before serving.
- If the beigli don't puff up while baking, it could be because the dough is too thick or the filling has leaked out. To prevent this from happening, make sure to roll out the dough thinly and seal all of the edges well before adding in your fillings.
- For a sweeter beigli, add more sugar to the fillings.
- You can store beigli in an airtight container for up to 5 days at room temperature.
- Beigli can also be frozen for up to 3 months. To defrost, thaw overnight in the refrigerator and warm them in the oven before serving.
Nutrition
Calories: 388kcal
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