Christmas Bejgli

It’s worth trying new things; feel free to enrich the classic bejgli dough with a filling that deviates from the usual. Christmas without bejgli is not up for debate; it’s a tradition many hold dear. Aside from the classic poppy seed and walnut fillings, some won’t settle for anything else. If you want to surprise your loved ones with something new, pair the walnut filling with apples, mix poppy seeds with dried fruits or sour cherries. For the more adventurous, you can even try plum-chestnut or curd-apricot cream as toppings on the pastry.


Useful tips for making the dough:

Bejgli is tempting when its top is beautifully marbled. To achieve this, separate the eggs, apply the egg yolks to the dough first, fold it, and let it dry. It’s best to refrigerate the egg-yolk-coated dough overnight for the most beautiful result, but if you’re in a hurry, 15-30 minutes may be sufficient. Quickly apply the egg whites to the yolks, let it dry at room temperature, and your bejgli will be beautifully stunning!

Before baking, prick the bejgli in several places so that steam can escape, preventing it from cracking.


Filling idea:

If you want to surprise, enrich the dough with a special filling. The curd-apricot filling may sound unusual, but it’s incredibly delicious and worth trying! For the filling, mix curd cheese (30 dkg) with sugar (5 dkg), semolina (2 tablespoons), grated lemon zest (1 piece), vanilla sugar (1 package), egg (1 piece), and diced apricot preserves (20 dkg). Then spread it directly onto the dough and put it in the oven.

bejgli with poppy seeds


for 4 people

– 300 grams all-purpose flour
– A pinch of salt
– 120 grams butter
– 1 deciliter cold milk
– 30 grams powdered sugar
– 10 grams fresh yeast
– 1 egg yolk
– 1 egg

Preparation time: 1 hour and 30 minutes
Cooking time: 30 minutes



1. Mix the flour and salt together, then add the butter, cold milk with dissolved powdered sugar, yeast, and egg yolk. Knead the mixture into a smooth dough.

2. Divide the kneaded dough into two portions, wrap them in plastic wrap, and let them rest in the refrigerator for 30 minutes.

3. Roll out the rested dough and fill it with the chosen filling. Roll it tightly from the longer side and place it on a baking sheet lined with parchment paper.

4. Separate the egg, brush the bejgli with the egg yolk, and let it dry in the refrigerator for 15-30 minutes. After that, apply the egg white to the dried yolk, and wait at room temperature until it dries onto the dough (15-25 minutes).

5. Prick the bejgli with a toothpick, then bake it in a preheated oven at 160 degrees Celsius for 25-30 minutes.


So Bors



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