Hungarian Bejgli is a beloved traditional pastry served during Christmas, Easter, and family celebrations. This rich, buttery yeast dough is rolled around sweet walnut or poppy seed filling and baked until beautifully golden. Its signature crackled crust and soft, flavorful interior make it one of Hungary’s most treasured desserts.
If you’ve ever wanted to bake authentic Hungarian Bejgli at home, this classic recipe will guide you through every step.
Why You’ll Love This Recipe
- Authentic Hungarian family recipe
- Soft, buttery dough with a delicate crumb
- Traditional walnut or poppy seed filling
- Beautiful golden crackled crust
- Perfect for holidays and special occasions
- Freezer-friendly
- Easy to prepare ahead of time
Ingredients
For the Dough
- 4 cups (500g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- 2 egg yolks
- ¼ cup (50g) sugar
- 1 teaspoon salt
- 1 packet (7g) instant yeast
- ½ cup (120ml) warm milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Egg Wash
- 1 egg yolk
- 1 whole egg
Walnut Filling
- 2½ cups (250g) finely ground walnuts
- ¾ cup (150g) sugar
- ½ cup (120ml) milk
- 1 teaspoon vanilla
- Zest of 1 lemon
- ½ teaspoon cinnamon
- 2 tablespoons raisins (optional)
Poppy Seed Filling
- 2½ cups (250g) ground poppy seeds
- ¾ cup (150g) sugar
- ½ cup (120ml) milk
- 1 teaspoon vanilla
- Zest of 1 lemon
- 2 tablespoons raisins (optional)
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