Baking BEJGLI & HUNGARIAN Christmas TRADITIONS Q&A🎄

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can add a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative that maintains moisture.

Measure 250 gr of all-purpose flour into a bowl.

Add 25 gr of icing sugar and sift it into the bowl.

Add 1 coffeespoon of salt and the zest of half a lemon to the bowl.

Measure 100 gr of butter and cut it into smaller pieces, then add to the flour mixture.

In another bowl, combine 1 smaller egg, 50 ml of milk, and 5 to 10 gr of yeast, along with 1 package of vanillin sugar.

Mix the wet ingredients together without waiting for the yeast to grow.

Pour the yeast mixture into the flour mixture and mix to form a dough.

Divide the dough in half and let it sit in the refrigerator for 1 hour.

Prepare the filling by mixing 100 gr of grained poppyseed, 75 gr of granulated sugar, 1 package of vanillin sugar, half a deciliter of milk, and half a tablespoon of peach jam.

After 1 hour, roll out the dough to a thickness of 3 to 4 mm and spread half of the filling evenly over it.

Roll the dough into a log shape and repeat with the second half.

Beat 1 egg and glaze the top of the rolled bejgli.

Let the bejgli sit in a warm place for 30 minutes, then in a cooler place for another 30 minutes, glazing twice with egg.

Preheat the oven to 180°C (350°F) and bake for 25 to 30 minutes, poking the bejgli to allow steam to escape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens