Hungarian Beigel

Summary

Ingredients

• 500g flour
• 250 g butter
• 3 egg (s)
• 1 egg white
• 1 pinch (s) salt
• 0.5 ½ cube yeast
• 500 ml milk
• 400 g powdered suar
• 300 g walnuts, round
• 100 g ladyfiners, round
• 200 g raisins
• 1 lemon (s), zest
• 300 g poppy seeds, round
• 50 g semolina
• 300 ml water
• possibly rum

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Instructions

1. Dissolve the yeast in the lukewarm milk (200 ml) with a little powdered sugar. Knead the other ingredients (flour, cold butter, 2 eggs, salt) with the milk-yeast mixture quickly. Let rise for about 2 hours.
2. Divide the dough into four parts, roll out into rectangles (approx. 1/2 cm thick) and brush with the filling. Roll up lengthways and place on a baking sheet lined with baking paper. Brush with a beaten egg and let rise again for an hour.
3. Then brush again with an egg white and carefully prick the side of the Beigel a few times with a fork so that it does not burst open when baking. Let rest for another half an hour. Now bake at about 200 degrees for about 30 minutes. Before serving, sprinkle with powdered sugar.
4. Nut filling:
5. Bring the water with 150 g powdered sugar to the boil and add the ground walnuts. Remove the pan from the heat and stir in the ground ladyfingers, 100g raisins (if necessary, put in rum beforehand) and peel of half a lemon. Let cool down. Then spread it on the Beigel batter.
6. Poppy seed filling:
7. Mix ground poppy seeds with semolina and pour into 300 ml of boiled milk. Add 200 g of powdered sugar, zest of half a lemon and 100 g of raisins (possibly soaked in rum beforehand). Stir and let cool. Then spread it on the Beigel batter.
8. It is a typical Christmas biscuit in Hungary, but we like to eat the Beigel all year round.