Bejgli (Beigli)

Name: Bejgli (Beigli)
Ingredients: Dough: 560 g flour; 1 butter; 1 dry yeast; 30 g powdered sugar; a pinch of salt; 2 egg yolks; milk if needed. Walnut cream (or poppy seed): 400-500 g ground walnuts (poppy seeds); milk or apricot jam; 250 g powdered sugar; zest of 2 lemons; 1 rum essence; 1 egg for glazing.

Dessert - Bejgli (Beigli) by Paulina D. - Recipia

When I feel like making something special for the holidays, but not quite a sweet bread, I usually end up making bejgli. I've tested this recipe enough times, especially in winter when I have more time in the kitchen. It's more intricate than it seems at first, but it's not hard; it just requires patience. The dough comes out a bit denser than that of sweet bread, and the walnut filling has a rounded flavor from lemon and cocoa. I've always noticed that if I don't rush the rising steps, the rolls turn out prettier and the filling doesn't leak. Quick Info Total time: about 3 and a half hours, including rising Preparation time: not specified exactly, but preparing the ingredients takes about 30-40 minutes Baking time: 1 hour and 30 minutes Servings: 4 rolls Difficulty: medium Recipe type: traditional holiday dessert, but suitable for special occasions Ingredients For the dough: - 560 g flour - 1 pack of butter (usually 200 g) - 1 packet of dry yeast (7 g) - 30 g sugar - A pinch of salt - 2 egg yolks - Milk, as needed (to bind the dough) For the walnut cream (or poppy seed): - 400-500 g ground walnuts (can be replaced with poppy seeds if preferred) - Milk or apricot jam (to bind the filling) - 250 g powdered sugar - Zest of 2 lemons - 1 essence of rum - 1 egg (for brushing the rolls before baking) - 1-2 tablespoons cocoa (the source doesn't specify exactly, but it's mentioned in the description; here everyone adds according to taste) Preparation method 1. Mix the ingredients for the dough just like for sweet bread. I put the flour in a large bowl, add cold butter cut into small pieces, salt, sugar, and dry yeast. I rub it with my fingers until it feels sandy, then incorporate the yolks and pour in a little milk, just enough to bind everything. It shouldn't be soft like sweet bread dough, but a denser dough that doesn't stick to my hands. 2. I cover the bowl with a clean towel and let it rise in a warm room. Depending on the temperature, it can take from 1 to 2 hours until the dough visibly rises, but it doesn't double like sweet bread. 3. In the meantime, I prepare the walnut cream. I use ground walnuts, to which I pour hot milk or add apricot jam. I add enough to get a bound mixture, not liquid, like a thick porridge. I add powdered sugar, cocoa, grated lemon zest, and rum essence. I mix well, and if I feel it's too thick, I add a little more milk or jam. It shouldn't flow. 4. After rising, I turn the dough onto a lightly floured surface and divide it into 4 fairly equal pieces. I roll each piece into a rectangular sheet about 1-1.5 cm thick. 5. I spread the walnut cream over each sheet, without reaching the edges – I leave about 1 cm free on each side so I can roll it tightly without the filling leaking. 6. I roll each sheet as tightly as I can. I transfer the rolls into loaf pans, one by one. If I don't have enough pans, I use the large baking tray and place them with space in between (about three fit). 7. I let them rise directly in the pans for another 30-40 minutes until I see they've risen more and seem fluffier. 8. Before putting the pans in the oven, I brush the bejgli with beaten egg on top. With a fork, I make a few deep holes down to the filling, here and there – it helps prevent the rolls from cracking while baking. 9. I let them dry a little on the crust for a few minutes, then I put the pans in the preheated oven at medium to low temperature. 10. Baking takes about 1 hour and 30 minutes. I don't open the oven in the first hour. When they start to brown nicely, I do the toothpick test to make sure they're baked inside. Why I make this recipe often I like that bejgli slices well and doesn't dry out quickly. It keeps for a few days without problems, has a balanced taste, and isn't heavy. It's the kind of dessert you can prepare ahead of guests or holidays without stressing that it will spoil from one day to the next. Tips and variations Tips - The butter should be cold at the beginning; it's easier to incorporate into the flour. - For rising, find the warmest spot in the house. - The filling shouldn't be liquid; otherwise, it will leak while baking. - Don't skip the fork holes before baking; it prevents cracking. Substitutions - Walnuts can be replaced with ground poppy seeds, still 400-500 g, and the other filling ingredients remain the same. - Apricot jam can be replaced with milk if you want a more neutral taste in the filling. - For those with nut allergies, you can try with poppy seeds or possibly ground almonds, but the taste will change. Variations - You can add raisins to the filling if you like. - You can flavor it with vanilla, in addition to rum, but I haven't found it necessary. - If you want smaller rolls, you can divide the dough into 5-6 pieces. Serving ideas Cut into thick slices of 2-3 cm and arrange on a platter. It works as a dessert with coffee or even for breakfast. During holidays, I place it alongside other traditional pastries. Frequently asked questions 1. Can I make the dough with margarine? Yes, although the taste will be less rich than with butter. The texture remains quite similar. 2. What should I do if the roll cracks while baking? It usually happens if you don't make enough holes with the fork or if the dough hasn't risen enough in the pan. It doesn't affect the taste. 3. Do I have to put cocoa in the filling? It's not mandatory, but it adds flavor and color. You can skip the cocoa if you don't like it. 4. Can I use fresh yeast instead of dry? Yes, you can, just adjust the amount (about 25 g fresh yeast for 560 g flour). 5. Can I freeze bejgli after baking? Yes, but it's best to slice it and put it in well-sealed bags. It thaws at room temperature. Nutritional values (estimate for a 50 g slice) Calories: ~220 kcal Protein: ~4 g Carbohydrates: ~27 g Fats: ~11 g The values are indicative. The walnut filling adds many healthy fats and calories, and the presence of butter counts towards the total fat. Storage and reheating Bejgli keeps for 3-4 days at room temperature, wrapped in paper or in a box. I do not recommend the fridge; otherwise, it hardens. It can be frozen after it has completely cooled. For reheating, it can be placed in the oven for 5-7 minutes at low temperature or in the microwave, but don't overdo it, so it doesn't dry out.

Bejgli (Beigli)

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