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Marzipan Bejgli with golden brown crust and rich filling
Traditional Hungarian Bejgli roll with a rich marzipan filling

Marzipan and almond roll (Bejgli)

Author: Flavelo
Recipes Cakes and Desserts
The soul of a Bejgli is the ratio of dough to filling and the characteristic marbled surface. This recipe uses the almond sweetness of marzipan, which melts softly into the dough during baking. The double-glazing technique creates the cracked, shiny 'map' on top, without which it wouldn't be a true Bejgli.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs
🍽️ Servings 12 servings
🔥 Calories 310 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Bowl for kneading
  • Rolling pin
  • Pastry brush
  • Fork (for pricking)
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Almonds)

Instructions

1 ✓

Dissolve the yeast in the lukewarm milk with a pinch of sugar. Rub the flour with the cold butter, then add the icing sugar, salt, egg yolk, sour cream, and the yeasty milk.

Tip: The fat coats the flour particles, so the dough becomes short (crumbly), not bread-like.
2 ✓

Knead the dough quickly until smooth. Wrap in cling film and refrigerate for 30 minutes.

Tip: Cold resting slows down the yeast, resulting in a finer dough structure.
3 ✓

Roll out the dough into a rectangle (3-4 mm). Knead the marzipan slightly, roll it out to the same size as the dough, and place it on top.

Tip: If the marzipan is hard, microwaving it for a few seconds helps soften it.
4 ✓

Fold in the two shorter ends of the dough, then roll it up tightly (but not too tight) from the longer side.

Tip: Folding the ends prevents the filling from leaking out.
5 ✓

Brush the roll with egg yolk. Place in a cool place until dry. Then brush with egg white and let dry again.

Tip: This technique creates the marbled surface due to cracking during drying.
6 ✓

Prick the side of the roll with a fork right down to the bottom in several places. Bake at 180°C for 30-35 minutes until golden red.

Tip: Pricking allows hot steam to escape, so it doesn't burst the dough.
7 ✓

Let cool completely in the tray before slicing, so the marzipan solidifies again.

Tip: Hot marzipan is runny and would flow out when sliced.

Recipe FAQ

Why did the Bejgli crack?
You rolled it too tightly, or there was too much filling, or you didn't prick it enough, so the steam forced it open.
How does it get marbled?
The secret is the two-phase glazing and waiting for drying times. First the yolk dries, then the white, and they react differently to heat during baking.

Ingredients

  • 250 g Plain flour
  • 125 g Butter (or lard, cold)
  • 25 g Icing sugar
  • 1 pc Egg yolk (for the dough)
  • 50 g Sour cream
  • 10 g Fresh yeast
  • 30 ml Milk (lukewarm)
  • 1 pinch Salt
  • 300 g Marzipan block
  • 1 pc Egg (for glazing, separated)