Bejgli is more than just a sweet treat in Hungary; it’s a symbol of good luck and prosperity. The poppy seeds are said to bring abundance, while the walnuts are believed to ward off evil spirits—traditions steeped in folklore and cherished by families across generations.

This delightful pastry combines a buttery, slightly sweet dough with a generous swirl of filling, resulting in a perfectly balanced, not-too-sweet flavor. Though modern variations abound, the classic recipe remains a testament to Hungarian baking artistry.

What you need for the pastry:

500 g wheat flour
half a cube of Budafok yeast
5 g salt
50 g sugar lemon zest
150 g butter
1 egg
some milk to be soaked up by the dough
2 eggs to paint them before placing them in the oven

Ten step process:
1. Place all the ingredients, except for the egg and the milk, in a bowl.
2. Whisk the butter, yeast, sugar and salt.
3. Add the egg and some cold milk to be able to knead a crumble dough.
4. Cut dough into 2 equal pieces, shape two balls, cover with foil and place in fridge for the night.
5. The following morning roll each piece out into the shape of a rectangle and spread a thin layer of jam on top.
6. Place the walnut filling in the centre and spread it evenly.
7. Stretch the marzipan as far as the walnut filling.
8. Place the marzipan on top.
9. Optionally, grate dark chocolate on it.
10. Fold the two sides and the bottom of the dough on top of the filling and then roll it up.
11. Paint their tops with eggs

For the poppy seed filling you need:

300 ml milk,
150 g sugar,
1 packet of vanilla sugar,
400 g ground poppy seed.

Cook those until thick, and then flavour with the lemon zest.

For walnut filling:
400 g ground walnut,
200 ml milk,
150 g sugar,
1 packet of vanilla sugar,
a few drops of baking rum to taste.

Next steps:

1. Brush the rolls with previously separated and beaten yolk.
2. Store the roll in a cool place until the yolk is completely dry (approx. 1 hour).
3. Store the roll at room temperature until tiny cracks appear on its surface.
4. Brush the surface with the egg white, poke the sides and rest for approx. 30 minutes.
5. Bake in preheated oven for 28–30 minutes at 180 °C.

Tips:
Do not open the over door while baking; otherwise the crust will crack open.
If the roll browns too fast, reduce the temperature to 170 °C.

Enjoy this local sweet treat!