Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Poppy seed roll (bejgli) with golden brown crust
Classic festive pastry roll packed with sweet ground poppy seed filling

Poppy seed roll (Bejgli)

Author: Flavelo
Recipes Cakes and Desserts
The secret of Bejgli lies not in the amount of filling, but in the structure of the dough. This 'Bratislava dough' type pastry is made with high fat content and little yeast, which is rested cold. This makes the result crumbly, marbled and cracked, rather than soft like a brioche.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs 10 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Pastry brush
  • Baking tray
  • Baking paper
  • Fork (for pricking)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Bloom the yeast in the lukewarm milk with a pinch of sugar until the top is frothy.

Tip: Yeast fungi feed on sugar and produce carbon dioxide (fermentation).
2 ✓

Mix the flour with the salt and icing sugar, then rub in the cold butter until it resembles wet sand.

Tip: The butter coats the flour granules, inhibiting gluten formation, making the pastry crumbly (shortcrust structure).
3 ✓

Add the egg yolks and bloomed yeast, then knead together with quick movements. Don't overwork it, just until it comes together.

Tip: Hand warmth can melt the butter, which must be avoided with this dough.
4 ✓

Divide into two loaves, wrap in foil, and rest in the fridge for at least 1 hour.

Tip: During resting the dough structure relaxes, making it easier to roll.
5 ✓

Prepare the filling: boil the milk with the sugars and lemon zest, then scald the poppy seeds with it. Let cool completely.

Tip: Scalding releases the flavour compounds of the poppy seeds and softens the grains. Only spread COLD filling on the dough, otherwise it will make it soggy!
6 ✓

Roll out the loaves into rectangles (approx. 3-4 mm thick). Spread the cold filling on them, leaving 1-2 cm empty at the edges.

Tip: Even thickness of dough and filling ensures a nice spiral when cut.
7 ✓

Fold back the two shorter ends, then roll up tightly from the longer side. Place on a baking tray lined with baking paper.

Tip: Folding back the ends prevents the filling from leaking out during baking.
8 ✓

Brush the top with egg yolk, leave to dry in a cool place for 30 minutes. Then brush with egg white, and leave to dry for another 30 minutes. Prick the sides with a fork.

Tip: Pricking allows steam to escape, reducing the chance of the dough cracking.
9 ✓

Bake in an oven preheated to 180°C for 35-40 minutes until dark golden brown (mahogany).

Tip: Caramelisation of sugars and browning of proteins give the final taste and colour (Maillard reaction).

Recipe FAQ

Why does the side of the bejgli crack?
Usually steam pushes it apart. If you don't prick it enough, or the filling is too wet, the steam forces its way out. But don't worry, that's the charm of homemade bejgli!
What makes the top marbled?
The two-phase glazing: first we brush with egg yolk (this dries), then with egg white. The cracks forming during drying create the pattern.

Ingredients

  • 500 g Plain flour
  • 250 g Butter (cold, cubed)
  • 100 ml Milk (cold)
  • 25 g Fresh yeast
  • 50 g Icing sugar
  • 2 units Egg yolks (for dough)
  • 1 unit Egg (for glazing, separated)
  • 5 g Salt
  • 250 g Ground poppy seeds
  • 150 g Sugar (for filling)
  • 100 ml Milk (for filling)
  • 1 unit Lemon zest (grated)
  • 10 g Vanilla sugar