Desserts
Poppy Seed and Walnut Bejgli—Bringing Back the Magic of Christmases Past
Ingredients
50 dkg
flour
20 dkg
margarine
7 dkg
powdered sugar
1 pinch
salt
1,5 dkg
yeast
2
egg yolks
1 dl
Mizo milk
50 dkg
ground poppy seeds
20 dkg
sugar
3 dl
Mizo milk
3 dkg
raisins
to taste
vanilla sugar and cinnamon
1
lemon zest
1 tbsp
honey
50 dkg
walnut
20 dkg
powdered sugar
0,5 dl
milk
1 packet
vanilla sugar
5 dkg
raisins
1
lemon zest
Instructions:
Want to relive your childhood Christmas memories? The familiar tastes will transport you right back! Team poppy seed or team walnut? Make both versions so everyone can choose their favorite!
In a bowl, crumble the flour and margarine together. Dissolve the yeast in warm milk, then mix in the egg yolks, sugar, and salt. Combine everything and knead into a dough. Divide the dough into 4 small balls and refrigerate for 30 minutes.
For the poppy seed filling: Boil the sugar, milk, vanilla sugar, lemon zest, and honey for 1-2 minutes. Stir in the ground poppy seeds and mix well, then let it cool.
Roll out the dough and spread the fillings. Roll them tightly and place in a greased baking sheet. Brush with egg yolk, let it rest in a warm place for 30 minutes, then brush with egg white. Place in the refrigerator for 20 minutes before baking at 150°C for 30-40 minutes. Only open the oven door near the end of baking. Once baked, let the bejgli cool before slicing.