Hungarian poppy seed cake is sold everywhere during the Christmas season, but is so much better when you can make it at home. Ingredients: white flour, butter, lard, sugar, 20% fat sour cream, egg, fresh yeast, milk, salt, walnuts, poppy seeds, sugar, lemons, vanilla extract, honey, rum extract, cinnamon
Hungarian Beigli | Christmas Recipes
Course: DessertCuisine: HungarianDifficulty: Medium4
servings20
minutes40
minutes300
kcal24
hours25
hoursHungarian poppy seed cake is sold everywhere during the Christmas season, but is so much better when you can make it at home. Ingredients: white flour, butter, lard, sugar, 20% fat sour cream, egg, fresh yeast, milk, salt, walnuts, poppy seeds, sugar, lemons, vanilla extract, honey, rum extract, cinnamon
Ingredients
- Dough
500 g flour
250 g butter
150 g sour cream
20 g yeast
2 eggs
1 tbsp. powdered sugar
pinch of salt
- Filling
- Walnut:
200 g ground walnuts
200 g powdered sugar
150 ml milk
20 g vanilla sugar
- Poppy seed
200 g ground poppy seed
200 g powdered sugar
150 ml water
50 g raisins
1 lemon juice and grated peel
Directions
- Warm the sour cream a bit. It should be lukewarm Add the powdered sugar and yeast.
- Add diced butter to the flour, and a pinch of salt.
- Mix in sour cream yeast in it and knead a dough.
- Rest in the fridge for at least 1 night.
- Divide it into 2 equal parts.
- Roll them out into a 1/2 cm thick rectangle on a floured board.
- Spread filling into the dough.
- Brush the top of the rolls with egg yolk and let them rest for 30 minutes.
- Brush the top of the rolls with egg white.
- 10. Bake at 180 °C for about 40 minutes.
