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Hungarian Beigli (Poppy Seed Roll)

Hungarian Beigli (Poppy Seed Roll)
Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 24 people
Difficulty level: 3 out of 4

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.
Instruction tip
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.

Step 5 of 5

Bake poppy seed rolls for 25 minutes or until golden brown. Cool on trays. Cut into 1cm-thick slices. Serve.

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