Hungarian Beigli recipe: Preparing the Hungarian Beigli is simple! First, combine the milk with the egg yolk and yeast.

Add salt and powdered sugar to the flour, then add the margarine bit by bit.

Stir in the yeasty milk and knead the dough.

Let the dough rise in a warm place for 1 hour.

Meanwhile, prepare the poppy seed filling. Combine the ground poppy seeds, cinnamon, grated lemon zest and orange juice.

Add the honey, vanilla sugar and sugar to milk, bring to a boil. Then bring to a boil with the poppy seed mixture as well.

Prepare the nut filling. Mix the ground walnuts, cinnamon, grated lemon zest and lemon juice.

Combine the milk, honey, vanilla sugar and sugar and bring it to a boil. Mix with the walnut mixture and boil again.

Divide the risen dough in half.

Flatten the dough and spread the poppy seed mixture. Roll up two sides of the dough.

Roll up the dough with the help of parchment paper.

Do the same with the walnut beigli.

Brush the dough with yolk and leave in a warm place.

When the yolk is dry, brush with egg whites and leave in a cold place to rest.

Poke holes on the top of the rods.

Bake at 360 degrees F for 35-40 minutes.

Good luck in making the Hungarian Beigli recipe! Enjoy!

You can find more cakes made with yeast recipes here!