beigli

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dios es Makos beigli
Poppy seed and nut tolls (bagels)

From Culinary Hungary/courtesy Elvira Vida/Hungarian National Tourist Office

 

Makes 4 rolls; the filling ingredients are calculated for 2 rolls respectively.

Ingredients
For the dough:
1 cup sugar
1/2 cup/120 ml milk
1 cake/15 g compressed yeast
1/2 cup/5O g confectioner's sugar
3 1/4 cup/500 g flour
6 1/2 tbsp/100 g butter
6 1/2 tbsp/100 g lard
2 eggs
1 tsp grated lemon zest
pinch of salt

For the nut filling:
Scant 1/2 cup/100 ml milk
1OO g superfine sugar
1 envelope of vanilla sugar
1/2 tsp grated lemon zest
3 tbsp/30 g raisins
Pinch of cinnamon
3 cups/250 g ground nuts
3-4 tsp honey (or 1-2 apples or 2-3 tsp apricot jam)

For the poppy seed filling:
Scant 1/2 cup/lOO ml milk
1 1/4 cups/250 g confectioners sugar
1 sachet of vanilla sugar
1 2/3 cups/250 g ground poppy seeds
3 tbsp/30 g raisins
1 tsp grated lemon zest
4 tbsp honey

Other:
Butter or lard for the baking sheet
1 egg yolk for glazing

Preparation:
Dissolve the sugar in the lukewarm milk, then add the yeast. Mix the remaining dough ingredients wilh the yeast mixture and knead thoroughly. Cover the dough with a dish towel and leave to rise for about 30 minutes.

To make the nut filling, put the milk in a pan with the sugar and vanilla sugar and bring to a boil. Add the lemon zest, raisins, cinnamon, nuts, and honey (or peeled, grated apples or apricot jam).

For the poppy seed filling, mix the milk with the confectioners' sugar and vanilla sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest and honey.

Divide the dough into four and roll out each piece into a rectangle measuring about 12 x 14 inches/30 x 35 cm. Spread the dough with the nut or poppy seed filling and roll up lengthwise, ensuring that the rolls remain firm. Grease a baking sheet and carefully transfer the rolls onto the sheet and brush with egg yolk.

Bake in a preheated (medium) oven until golden brown. Only remove from the oven when completely cool. If kept covered and stored in a cool, dry place the bagel will stay fresh for a long time. Do not slice until just before serving, arranging the slices like roof tiles on a plate, and sprinkle with confectioners' sugar.

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