Beigli - the Hungarian Christmas cake

• Vegetarian

• Produce

  • 4 tbsp Apricot jam or orange marmelade
  • 200 ml Raisin

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 500 g Flour
  • 200 g Poppy seeds, ground
  • 350 g Sugar
  • 25 g Yeast, fresh

• Nuts & Seeds

  • 200 g Walnuts, Ground

• Dairy

  • 200 g Butter
  • 250 ml Milk

Found on blog.ingredientmatcher.com

Description

Ingredients

• 100 ml milk
• 50 g sugar
• 25 g fresh yeast
• 500 g flour
• 200 g butter
• 2 eggs
• 200 g ground walnuts
• 150 g sugar
• 2 tbsp apricot jam or orange marmelade
• 75 ml milk
• 100 ml raisins
• 200 g ground poppy seeds
• 150 g sugar
• 2 tbsp apricot jam or orange marmelade
• 75 ml milk
• 100 ml raisins
• 1 egg

Directions

• Heat the milk and sugar to around 37°C
• Crumble the yeast together with the milk and let it stand until the mixture has risen
• Soften the butter and mix with the flour (use your hands)
• Arrange the flour mixture with a dent in the middle and pour in the yeast mixture and the eggs.
• Knead it all together
• Cover and let it rest for 30-60 min
• During this time you can mix the ingredients for the two fillings (but leave out the raisins for now)
• Split the dough in two parts
• Flatten each dough with a rolling pin to a square
• Use a spatula to spread out the filling except for 1 cm of the edges, then add the raisins
• Now fold the edges over the filling and press down on all four sides before rolling up the dough
• Poke some small holes with a fork on the top to avoid it from splitting
• Brush with egg
• Bake in the oven at 200°C for 30 min
• Let it cool under a towel