Hungarian Beigli (Poppy Seed Roll)

13 Ingredients

Number of servings

24

1/3 cup Woolworths thickened cream, heated
2teaspoons dried yeast
4 cups plain flour
1/3 cup icing sugar
2teaspoons vanilla sugar
250grams Woolworths unsalted cold butter, chopped
1 egg yolk
1 egg, lightly beaten
1 cup Woolworths sultanas, chopped
300grams poppy seeds
2/3 cup Woolworths milk
1 cup caster sugar
1 lemon, zested

Description

Rich in flavour and visually appealing, bring this delicious homemade poppy seed roll to the table and delight those with a sweet tooth.

Prep tip:

This roll can be made up to 2 days ahead. Store in an airtight container in the fridge.

Method

Step 1 of 5

Combine cream and 1/3 cup warm water in a jug. Add yeast and stir to combine. Set aside for 10 minutes or until frothy.

Step 2 of 5

Place flour, icing sugar and vanilla sugar in a large bowl. Using fingertips, rub in butter until mixture resembles fine breadcrumbs. Add yeast mixture and egg yolk. Mix well, then turn out onto a lightly floured surface and knead until smooth. Place in a bowl. Cover and refrigerate for 1 hour.

Step 3 of 5

Meanwhile, to make filling, place sultanas in a large bowl. Cover with water and set aside for 1 hour to soften. Drain. Place poppy seeds in a large bowl. Add milk and stand for 5 minutes. Place poppy seed mixture and caster sugar in a medium saucepan. Stir over low heat for 5 minutes or until sugar dissolves. Increase heat and bring to the boil. Boil for 3-5 minutes or until reduced slightly. Remove from heat. Add drained sultanas and zest. Cool.

Step 4 of 5

Preheat oven to 180°C/160°C fan-forced. Grease and line a large baking tray with baking paper. Divide dough into 3 equal portions. To make 1 roll, roll a portion of dough out between 2 sheets of baking paper until 5mm thick. Spread one-third of the poppy seed mixture over dough. Roll up to enclose and form a 5cm-wide, 25cm-long log. Brush with egg. Place on prepared tray. Repeat to make 3 rolls in total. Place in the fridge for 15 minutes.