Mákos és Diós Beigli (Hungarian Poppyseed & Walnut Roll)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

poppy seeds

🥗Healthier: chia seeds

💰Cheaper: sunflower seeds

Chia seeds are nutritious and provide a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lower-calorie alternative.

Heat milk to roughly 100°F and add a little sugar to feed the yeast.

Stir in the yeast and let it sit.

In a bowl, combine all-purpose flour and lemon zest, making a well in the center.

Add lightly beaten eggs, powdered sugar, a pinch of salt, room temperature butter, and whole milk to the well.

Add the yeast mixture to the bowl, avoiding direct contact with the salt.

Mix everything together until the dough comes together.

Turn the dough out onto a floured surface and knead until smooth.

Shape the dough into a log and cover it to rest for about 30 minutes.

After resting, cut the dough in half and cover one half to keep it from drying out.

Roll out the other half into a rectangle.

Spread the filling evenly over the dough, leaving gaps at the edges.

Roll the dough tightly, sealing the edges and ends.

Transfer the rolled dough to a parchment-lined baking sheet.

Dock the dough with a fork to allow steam to escape.

Brush the top with egg wash.

Refrigerate the rolls for 30 minutes to firm them up before baking.

Bake in the oven for 33-35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens