Beigli: Traditional Hungarian Jewish Holiday Pastry

Authentic Hungarian beigli is a holiday classic, often served at Christmas. For me, the recipe is connected to my best friend’s Libyan grandmother: Jewish families who migrated from Hungary and Eastern Europe to North Africa brought these pastries with them, then carried the recipes again when they immigrated to Israel. Today, beigli is part of many Jewish holiday tables, especially for Rosh Hashanah and Yom Kippur.

The dough for beigli sits somewhere between a sweet bread and a cookie. It’s elastic and light like bread but tender and slightly dense like a cookie. To get that texture, this version uses only egg yolks and a touch more sugar than you’d use for typical sweet bread, creating a rich, tender crumb similar to certain rugelach and babka doughs.

This write-up presents a Jewish-adapted beigli with both poppy seed and walnut fillings. If you enjoy exploring Jewish bakes from around the world, try other recipes inspired by family traditions and migrations.

Key Ingredients

The full recipe appears in the recipe card below. Here’s a quick overview of the main ingredients, their roles, and possible substitutions.

For the dough

• Unbleached all-purpose flour (or bread flour). These provide enough gluten to hold the structure; bleached or cake flours are not suitable.
• Instant yeast. Convenient because it can be mixed directly with flour and liquids. You can substitute active dry yeast (proofed) or fresh yeast—see recipe notes for adjustments.
• Sugar and salt. Sugar adds moisture and sweetness; salt strengthens the dough’s structure. Both are essential.
• Egg yolks. Add fat for tenderness and contribute structure without making the dough tough.
• Lukewarm milk. Use lukewarm (not hot) so you don’t harm the yeast; cold milk slows the rise.
• Unsalted butter at room temperature. The butter enriches the dough, giving it a smooth, buttery bite.
• Orange or lemon zest. Orange zest isn’t traditional but brightens the flavor of both poppy seed and walnut fillings; lemon works too.
• Egg for egg wash. Don’t skip this — it yields the classic glossy, golden finish.

Vegan option: use plant-based butter and water or a non-dairy milk instead of dairy milk.

How to Make

The dough requires two rests, so plan ahead. The fillings can be made while the dough rests or prepared up to three days in advance.

Make the dough

Step one: In a large bowl or standing mixer, combine the flour, yeast, sugar, salt, orange zest, and egg yolks. Drizzle in the lukewarm milk and vanilla while mixing on low.

Step two: Mix until the flour is hydrated and you have a shaggy mass, then add the butter.

Step three: Increase to medium speed and knead with a dough hook until the dough is smooth, about 3–4 minutes.

Step four: Place the dough in a bowl, cover with plastic wrap, and rest for about 90–120 minutes for the first rise. The dough will become smoother but not extremely puffy.

Make the fillings

Poppy seed filling: In a food processor combine whole poppy seeds, powdered sugar, flour, egg, and butter. Process until smooth and pasty. Transfer to a bowl and stir in raisins if using.

Walnut filling: In the food processor combine ground walnuts, powdered sugar, flour, egg, and butter. Process to a smooth paste, then transfer to a separate bowl and fold in raisins if desired.

Assemble and bake

Step one: Divide the rested dough into two equal pieces. Roll one piece into a 12×16-inch (30×40 cm) rectangle; keep the second piece covered while you work.

Step two: Spread the poppy seed filling evenly over the rolled dough.

Step three: Starting with the long side, roll the dough into a tight spiral log and seal the ends.

Step four: Repeat with the second dough piece and the walnut filling.

Step five: Place both logs on a parchment-lined baking tray, brush them with egg wash, and let them rise for the second time about 90–120 minutes.

Step six: Bake at 350°F (180°C) on the middle oven rack for about 25–28 minutes, turning the pan after about 20 minutes to ensure even color. Remove from the oven and let cool 30–60 minutes before slicing.

Tips for perfect beigli

• The dough becomes smooth but won’t be highly elastic or fluffy. Expect a denser, tender crumb: it will double in size but won’t feel pillowy.
• For a finer poppy seed texture, pulse whole poppy seeds briefly in a grinder, but avoid overprocessing to prevent bitterness.
• Make the fillings ahead: they keep well refrigerated for up to two days.

Yields

This recipe makes two large beigli—one poppy and one walnut—each slicing into roughly 12–15 pieces depending on slice thickness. For smaller rolls, divide the dough into four pieces and roll each into an 8×10-inch rectangle.

Store, make ahead, and freeze

• Store: Keep beigli in an airtight container at room temperature for up to five days. Refrigeration will extend freshness.
• Make ahead: Fillings can be prepared up to two days in advance and refrigerated.
• Freeze: Freeze before baking by wrapping the rolled logs tightly in plastic wrap and foil and storing in a freezer bag for up to two months; thaw overnight in the fridge and bake as directed. After baking, wrap cooled beigli well and freeze up to three months; thaw at room temperature before serving.

Beigli Poppy Seed & Walnut Pastry