Hungarian Beigli, Walnut & Poppy Seed Roll Cake

Here’s a classic Hungarian Bejgli recipe — the traditional rolled cake made with walnut (diós) and poppy seed (mákos) fillings. This is a holiday favorite, especially around Christmas 🎄

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Hungarian Bejgli (Walnut & Poppy Seed Roll Cake)

Makes: 2 rolls (one walnut, one poppy seed)

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Dough Ingredients

• 500 g (about 4 cups) all-purpose flour

• 200 g (¾ cup + 2 tbsp) unsalted butter, cold

• 50 g (¼ cup) sugar

• 1 tsp salt

• 2 egg yolks

• 120 ml (½ cup) milk, lukewarm

• 20 g (7 g / 2¼ tsp) fresh or dry yeast

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Walnut Filling (Diós)

• 200 g (2 cups) ground walnuts

• 100 g (½ cup) sugar

• 80 ml (⅓ cup) milk

• 1 tsp vanilla sugar or extract

• Zest of ½ lemon

Poppy Seed Filling (Mákos)

• 200 g (1¾ cups) ground poppy seeds

• 100 g (½ cup) sugar

• 80 ml (⅓ cup) milk

• Zest of ½ lemon

• Optional: 1–2 tbsp honey or raisins

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Egg Wash

• 1 egg yolk

• 1 egg white

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Instructions

1. Make the Dough

1. Dissolve yeast in lukewarm milk with 1 tsp sugar.

2. Mix flour, sugar, and salt in a bowl.

3. Cut in cold butter until crumbly.

4. Add egg yolks and yeast mixture.

5. Knead briefly until smooth (do not overwork).

6. Divide dough into 2 equal portions, wrap, and chill for 1 hour.

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2. Prepare the Fillings

1. Heat milk and sugar until dissolved.

2. Stir into ground walnuts or poppy seeds.

3. Add lemon zest and vanilla (and honey/raisins if using).

4. Filling should be thick and spreadable, not runny.

5. Let cool completely.

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3. Assemble

1. Roll each dough portion into a rectangle (~3–4 mm thick).

2. Spread filling evenly, leaving 1–2 cm border.

3. Roll tightly like a log.

4. Place seam-side down on parchment-lined tray.

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4. Egg Wash (Traditional Look!)

1. Brush rolls with egg yolk, let dry.

2. Brush with egg white, let dry completely.

   • This creates the classic crackled finish.

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5. Bake

• Preheat oven to 180°C / 350°F

• Prick rolls gently with a toothpick to release steam.

• Bake for 30–35 minutes until golden.

• Cool fully before slicing.

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Tips for Perfect Bejgli

• Dough and filling should be similar firmness

• Don’t overfill — it can cause cracking

• Bejgli tastes even better the next day

If you’d like, I can also:

• Make a simpler beginner version

• Convert to cups only

• Explain why bejgli cracks (and how to avoid it)

• Help with store-bought poppy seed filling adjustments

Just tell me 🙂