BEIGLI
HUNGARY
Dissolve the yeast in 200ml lukewarm milk and
some icing sugar. Add flour, cold butter,
2 eggs, and salt and quickly knead it with the
yeast-milk-mix. Leave the dough for 2 hours to prove
(allow the dough to grow). After 2 hours, cut the dough
into 4 pieces, and roll each of them to squares about
0.5cm thick and coat it with the filling.
Nut filling:
Boil water with 150g icing sugar and add ground
walnuts. Take the pot from the stove to stir in the crushed
ladyfingers, 100g raisins (possibly rum pickled) and the
grated lemon rind. Leave the mix to cool down and spread
on the dough.
Poppy seed filling:
Mix ground poppy seeds with the semolina and pour in 300ml
boiled milk. Then add 200g icing sugar, the grated lemon
rind and 100g of raisins (possibly rum pickled), stir and leave
to cool and spread on the dough.
Roll up the pieces of dough lengthways and lay them on a
parchment covered baking sheet, spread a beaten egg on the
dough and leave it to grow again. Afterwards, spread some
beaten egg white on top and carefully prick the sides of
each piece with a fork to avoid them to pop open. Leave
the pieces again for another 30 minutes before baking
them in the preheated oven for half an hour at 200°C.
Before serving sprinkle some icing sugar on top of the Beiglis.
500 g
250 g
3
1
1 pinch of
½
500 ml
400 g
300 g
100 g
200 g
1
300 g
50 g
300