Poppy Seed and Walnut Roll

Name: Poppy Seed and Walnut Roll - Tudorita J.
Ingredients: 1 kg of quality white flour; 200 g of butter; 200 g of lard; 4 egg yolks; 100 g of sugar; 4 tablespoons of sour cream; a pinch of salt; lemon zest; 2 vanilla sugars; 1 cube of yeast; 100 ml of milk; 1 sugar. Walnut filling: 500 g of ground walnuts; 200 g of sugar; 4 egg whites. Poppy filling: 500 g of poppy seeds; 250 ml of sugar; 150 ml of milk; 2 eggs for brushing. Baigli.

Dessert - Poppy Seed and Walnut Roll by Tudorita J. - Recipia

I discovered this baigli at a Hungarian neighbor's house, who made it leisurely, with patience, during holidays and beyond. Since then, the recipe has stayed with us at home, and I repeat it a few times a year. I love the crumbly dough that breaks easily, and the filling is dense, just right. If you have the patience to do everything step by step, the baigli turns out very close to the original version. Quick Info Total time: approximately 2 hours Preparation time: 1 hour (including rising, preparing fillings) Baking time: 30 minutes Number of pieces: 6 large rolls (servings: 24-36 slices, depending on how thick you slice) Difficulty: medium Recipe type: traditional dessert, holiday cake Ingredients For the dough: 1 kg quality white flour 200 g butter 200 g lard (for tenderness) 4 egg yolks 100 g sugar 4 tablespoons sour cream 1 pinch of salt zest of one lemon 2 packets of vanilla sugar 1 cube of fresh yeast 100 ml milk 1 tablespoon sugar (for yeast) For the walnut filling: 500 g ground walnuts 200 g sugar 4 egg whites For the poppy seed filling: 500 g ground poppy seeds 250 g sugar 150 ml milk For brushing: 2 eggs Preparation method 1. Prepare the dough. Sift the flour into a large bowl. Make a well in the center. Put the crumbled yeast, 1 tablespoon of sugar, and 100 ml of warm milk in there. Let the yeast activate and rise for about 10-15 minutes. 2. Add the butter and lard (at room temperature), egg yolks, sugar, sour cream, salt, lemon zest, and vanilla sugar to the flour. Start kneading, gathering everything until you have a dough that no longer sticks to your hands. If it seems too tough, you can add 1-2 additional tablespoons of sour cream. Knead for 5-7 minutes. Cover with a clean towel and let rise for 30 minutes in a warm place. 3. While the dough is rising, prepare the fillings. For the walnut filling: beat the egg whites until frothy (not necessarily stiff meringue), then mix the ground walnuts with the sugar and add the egg whites, homogenizing well. The consistency should be quite firm, not liquid. 4. For the poppy seed filling: put the milk and sugar in a small pot over low heat, stir until the sugar dissolves, then pour over the ground poppy seeds. Mix well and let cool. The filling should be slightly dense, not too soft. 5. After the dough has risen, divide it into 6 equal parts. Take each piece and roll it out on a lightly floured surface into a sheet as thin as you can, about the size of a roll sheet. 6. Divide the fillings between the sheets (usually make 3 rolls with walnuts, 3 with poppy seeds, or as you prefer). Spread the filling, leaving about 2 cm free at the edges. Roll tightly, sealing the ends so the filling doesn’t leak out while baking. 7. Place the rolls in trays lined with baking paper or lightly greased with lard. Beat the 2 eggs and brush each baigli well on all sides. Let them rise in the tray for another 15-20 minutes at room temperature. 8. Meanwhile, preheat the oven to 180°C, top and bottom heat if you have this option. 9. Bake the baigli for 30 minutes, until they turn a golden-brown color. Do not open the oven in the first half of the baking time. 10. Remove the trays and let the baigli cool in the trays. Only after they are completely cool can they be sliced nicely. Why I make the recipe often The dough always comes out tender and doesn’t dry out quickly. You can make baigli for several days or even for guests. The fillings don’t run and aren’t overly sweet. It’s one of those recipes where you can really taste the difference when using lard. Tips and variations Tips - Don’t skip the short rising, otherwise the dough will be dense. - For the dough, lard matters for texture, don’t completely replace it with butter if you want the classic version. - Don’t put too much filling, otherwise the sheet may crack while baking. - If you want the surface not to crack, you can lightly score the knife diagonally before baking. - Let the baigli cool completely before slicing, otherwise it may crumble. Substitutions - If you don’t use lard, you can just use butter, but the texture will be slightly different, less crumbly. - You can use less lemon zest or even none at all if you don’t like the flavor. Variations - Instead of poppy or walnut, sometimes I make a filling with raisins or jam, but not as often. - You can add a little cinnamon to the walnut filling for a different taste. Serving ideas - The baigli is sliced into thick slices of 1-2 cm and served as a dessert with coffee or alongside tea. - It can be placed on holiday platters next to other dry pastries. - It keeps well for several days, so it can also be packed for work. Frequently asked questions 1. Can baigli be frozen? Yes, it can be frozen (whole or sliced). It should be well wrapped in foil and left to thaw at room temperature. The texture remains good. 2. If I don’t have fresh yeast, can I use dry yeast? You can use dry yeast – one packet (7 g) for this amount of flour. 3. What should I do if my rolls crack while baking? They most commonly crack if the sheet is too thin or if you put too much filling. It doesn’t affect the taste, but for presentation, they can be dusted with powdered sugar. 4. Can I halve the recipe? Yes, the ingredients can be halved without any problem. The baking time remains the same. 5. Can I bake on two trays at once? Yes, if the oven bakes evenly, there’s no problem putting two trays in simultaneously. You can rotate the trays halfway through the baking time if you notice they are browning unevenly. Nutritional values (estimate) A slice of baigli (approximately 50 g) has about 200-230 kcal, 25-30 g carbohydrates, 9-11 g fats, and 4-5 g proteins, depending on the filling. It is a fairly energy-dense dessert, especially if you use lard and walnuts. The information is approximate. Storage and reheating Baigli lasts at room temperature, covered, for about 4-5 days without drying out. It is not usually reheated, but if you want, you can quickly warm it in the oven or on a grill for a few minutes if you want a slightly warm texture. Ideally, you should keep the rolls whole and only slice them when serving. If they dry out at the ends, they can be used in a dessert with milk or bread pudding.

Poppy Seed and Walnut Roll

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