Hungarian poppy seed roll (mákos beigli)

I can’t imagine Christmas without beigli. Beigli is a popular savory pastry in Hungary. It is made of sweet dough and can be filled with a poppy seed or walnut filling. I used poppy seeds in this recipe. The floral, earth flavored poppy seed is a popular winter food. Particularly, poppy seeds symbolize health, fertility and prosperity that are important themes for the Christmas and Winter Solstice celebration.

When I got married there were two desserts that I was able to make. One for the summer and the other for the winter. Of course, beigli was for the winter. Not sure how this worked out but I’m guessing it is because there is no Christmas without beigli … and my husband picked up the tradition very quickly. I have to let you know that it takes 4 hours to make this dessert.

Some facts

Beigli has been around for a while but no one knows the exact story behind it. One possibility is that it had originated in the old Hungarian city of Pozsony, today known as Bratislava that is now in Slovakia. Beigli started appearing on the Christmas tables only about 200 years ago. Hungary was part of the Austro-Hungarian Empire at that time so it makes sense that so many other Central European countries make it for Christmas as well.

Poppy seed is native to Western Asia and has been around for thousands of years… perhaps Hungarians started using it when they lived near Turkey.

It is considered a significant source of food from carbohydrates and is full of vitamins and minerals. It is soothing and calming, boosts the immune system and supports heart health.

Ancient Chinese Medicine considers it to be sour and neutral in energy. The seeds have a kidney shape and is believed that it is beneficial for the kidneys.

Ayurveda, the ancient healing system of India believes it is good for digestion, nourishes body fluids and the nervous system. Maybe a nice remedy to keep you calm during the holidays! Oh and it is also aphrodisiac!

You will need to get a lot of poppy seeds.

The little bottles that they sell at the supermarkets will not be enough as this recipe requires 10 oz. I purchased mine at Penzey’s but you should be able to find it in many smaller grocery stores.

When I got poppy seeds recently at Penzeys’, the clerk checking me out reminded me that poppy seeds needed to be stored in the freezer if not used up immediately. Poppy seeds go rancid easily because of their high fat content. I told her that this will not be a problem because we eat it fast. Her mouth just dropped open … I bought 1 lb. Just warning you, you will need to get a lot of poppy seeds.

The seeds will need to be ground as well. I have a Vitamix that grinds poppy seeds well. If you don’t have one, no worries! You can also use an electric coffee grinder. Supermarkets do sell canned ground poppy seed mixed with the sweeteners, flavorings, preservatives etc. They work pretty well, I have used it before but you will not get the same results.

How can the dough crack?

RECIPE

Ingredients for the dough

Ingredients for the filling

METHODS

Have all ingredients at room temperature.

Preparing the dough: Get the yeast started in warm milk (104 – 108 F). This is a temperature that should feel neither hot or cold on your wrist or when you stick your index finger in the solution. Dissolve the yeast in 1/2 cup of warm milk with 1 tsp of sugar, stir and cover for 5 minutes or until yeast comes up to the top. Meanwhile start sifting pinch of salt and 3 Tbsp sugar into the flour. Then cut butter into the flour mixture until it resembles course crumbs. Add the 2 eggs and the yeast mixture and quickly mix until a ball is formed. Let it rise for 2 hours, cover with a damp cloth at room temperature (65 – 75 F).

Preparing the filling. Start preparing the filling right away because it has to cool. I would not make it ahead of time because it can dry out. If you start it right after you finished the dough, it should be fine. Grind the poppy seeds (see above). Boil 1 1/8 cups of milk, add the ground poppy seeds, orange peel, sugar, flour and raisins. Mix and set it aside to let it cool.

Assembling the rolls. Turn the dough onto a lightly floured work surface and kneed shortly until they are smooth. Divide it into 2 bigger or 4 smaller pieces. For me it is too hard to get 4 equal sized balls so I either do 2 or 3 balls. Roll them out into a rectangular shape and spread half, third or quarter of the filling, respectively in about 0.5 cm thickness on the dough leaving about 1 inch from the edges. Please see picture for clarity. Start rolling the longer side. Pinch the two sides so the filling can’t come out on the sides. Repeat with the others. Put the rolls on a lightly buttered cookie sheet so the rolled up edge is on the bottom of the cookie sheet. Do an egg wash with 1 egg yolk (save the white part for later)and let the rolls rise in a coolish place (60 F) for 1 hour. Note the kitchen might be too hot for this step. Then spread 1 egg white on the rolls and cool in the fridge for a half hour. Preheat oven to 375 F. Before I put the rolls into the oven, I do another layer of egg white wash and prick the side on the sides 6-7 times to prevent cracking.

Baking the rolls. Bake in the preheated oven for 25 – 30 minutes. Take out when done or when the surface has a beautiful golden finish. Try to avoid opening the stove door while baking. Wait a good 20 – 30 minutes before cutting the slices.

enjoy! Merry Christmas! Boldog Karácsonyt!

Sources

Paul Pitchford. Healing with Whole Foods

https://www.blessayurveda.com

Text, photos, recipe by twincitiesherbs.com